Vibrant Summer Salad

Refreshing and full of bold flavours, this Vibrant Summer Salad combines tender couscous with sweet, earthy beetroot, crisp salad leaves, and fragrant mint. Our garlic-filled olives add a savoury bite, while juicy pomegranate seeds bring a burst of sweetness and colour. Light yet satisfying, it’s the perfect dish for sunny lunches, picnics, or al fresco dinners.

Serves 6

Prep time 15 minutes

Cook Time minutes

Difficulty Easy

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Ingredients

Bag of salad leaves

350g Fragata garlic-filled olives

1 pack of ready-cooked beetroot

220g dried couscous

1 pack of pomegranate seeds

Handful of fresh mint leaves

Method

Bring a large saucepan of salted water to the boil. Add couscous and cook according to the package directions, usually 8 to 10 minutes. Drain and cool.

Tip bag of salad leaves into a large bowl.

Drain the Fragata garlic-filled olives and tip into bowl with the salad leaves

Chop the beetroot into small chunks and add to the salad bowl.

Drain the pack of pomegranate seeds to remove any liquid and tip into the salad bowl.

Add the cooled couscous to the salad bowl.

Tear up your fresh mint leaves and scatter into the salad bowl.

Using salad servers, stir to combine all the ingredients and season to taste.