Summer Salad Series #1

For the five weeks leading up to Christmas, we will be posting one new salad recipe each Monday night. These salads will be balanced, fresh, tasty and all will be using some produce from The Fruit Shop. 

Pesto Cous Cous with Greens

Serves 4

-1 cup israeli couscous-2 cups stock of choice-2T balsamic vinegar
-2 chicken breasts, diced into 2cm pieces-1 red onion finely diced-1 broccoli, sliced into small florets
-1 bunch asparagus, bottoms of stalks removed and sliced into 3cm pieces-1 capsicum (any colour), diced-1 avocado, diced
-1/2 block of feta-1/4 cup olives-1/4 cup basil pesto mixed with 1/4 cup natural yoghurt.

1. Cook israeli cous cous as per packet instructions.
2. Heat medium fry pan and lightly cook onion, asparagus, broccoli and capsicum. You still want some crunch! Set aside in a large bowl.
3. In a small bowl, combine chicken and balsamic vinegar.
4. Wipe frypan clean and return to heat. Cook chicken until cooked through.
5. When cous cous is cooked, add to bowl alongside feta and olives.
6. Combine pesto and yoghurt in a small bowl and stir through.