This is a really lovely dish to accompany any kind of protein, sprinkle feta on top or eat alongside salmon or chicken. I love couscous but some people find it bland; by soaking the couscous in tomato passata you infuse it with flavour and it takes n the colour which makes it look lovely too. The other great thing about this recipe is there is no cooking at all so it is super simple. Just place all the ingredients n the bowl and leave to work away. A great recipe for a large party and so easy to scale up just remember to always use 1:1 couscous to passata ratio.
Well it finally feels like spring has truly arrived and with the clocks going forward I am enjoying the brighter evenings and this makes me want to eat fresh and green! This salad combines fresh spinach with orange and pomegranate for a really fresh and zesty flavour. I have given the quantities in handfuls as it is very forgiving like all salads and you don’t have to get too caught up with exact measurements. The hazelnuts add a lovely earthy note and crunchy texture. I have used sesame oil in the dressing which adds another layer. This salad is bursting with flavour.
This cake is so fresh and moist. The fresh raspberries combined with lemon juice inside add such a refreshing hit to the cake. The icing is sweet and creamy. I have decorated the top with raspberries, pomegranate seeds, pumpkin seeds, flowers and eucalyptus leaves. You can use whatever you have to hand, but please remember to remove any inedible toppings (like eucalyptus leaves) before serving. A note on liquid measurements, sometimes when I am baking I find it easier and more accurate to weigh my liquid, you can measure them or weigh just substitute grams for ml, so 120ml yoghurt equals 120g yoghurt.