I used to live in a perfect world where my family would have dinner and then there would be left overs.
Then I cooked for myself and I’d have dinner and so many left overs I would have lunch for a week!
In this house there is no such thing as leftovers. NO MATTER HOW MUCH I COOK. So lunch has become a bit of a problem because now I have to think about it…
After eating a ham, cheese and pickle toastie for the past month, I think it’s time to up my game.
This salad is a delicious side with any BBQ dinner but also filling enough as a meal itself. I call it the Curtis salad as my lovely friends the Curtis’ first made this for me and I’ve since butchered it ahem, I mean adjusted to make a bit more filling.
What you need:
1 cup of Israeli Cous Cous
1 cup of baby spinach or other salad mix
1 bunch of parley roughly chopped
3 pieces of chopped pancetta or copper (you can use bacon or another fatty meat just adjust the quantity)1 Lebanese cucumber diced
1 tomato diced
Danish Feta or marinated Persian Feta
Olive oil, salt and pepper for dressing.
Let’s Do this:
- Cook the Israel Cous Cous as per packet instructions.
- While this is bubbling away gently fry the meat until crisp and set aside on a paper towel.
- Also now is a good time to prepare the other elements of the dish (all that dicing and chopping) if you haven’t already
- Once the cous cous has cooked glug in a little oil and stir to prevent it from sticking and scoop out into your serving vessel. Sometimes when making it for lunch I just keep it in the pan before putting it directly in a lunch box.
- In no particular order add all other ingredients. If you are making just one serve I would recommend using half a square of danish feta and crumbling it through.
- Mix well.
- You can add the spinach separately if you desire for more greens but I tend to just do without and bulk up on the herbs.
This dish is dangerously addictive and filling so a pretty rough combination but perfect for lunch!
If you have any handy lunch suggestions please share! We can recipe swap xx