GREEK COUS COUS SALAD

Couscous is such a simple thing to make, you don't need fancy steamers or special cooking devices, just a bowl and some hot water.  It doesn't have a strong taste so it's great for adding flavours to.  I often make it with some piri piri seasoning or a little ground cumin and coriander.

This salad is a twist on the traditional greek salad.  It's easy to transport for picnics and the perfect accompaniment for barbecues this summer.

I've also made Tzatziki to go with it, all you need now are a couple of kofta kebabs from the barbecue and you're good to go.

200g Couscous
350ml Hot Chicken Stock
1 tbsp Olive oil
1 tbsp Lemon Juice
1 tsp Dried Thyme
Small Bunch Fresh Mint
6 Cherry Tomatoes
1/3 Cucumber
200g Feta Cheese
1 Small Red Onion
Black/Green Olives

TZATZIKI

200g Greek Yoghurt
Small Bunch Fresh Mint
1/3 Cucumber
1 tbsp Lemon Juice
Salt & Pepper

Put the couscous in a bowl and add the dried thyme.  In a jug add the olive oil and lemon juice to the stock and pour over the couscous.  Leave this to stand for 5 minutes to absorb the liquid.

While you are waiting, cut the cucumber into chunks and the tomatoes into quarters.  Cut the feta cheese into cubes and chop the mint finely.  Cut the onion in half then slice very thinly.

Once the stock has soaked in, fluff the couscous with a fork to break it up and leave to stand till it has cooled completely.  Once cooled you can add the remaining ingredients to make your salad.  Stir them all in with a fork till everything is evenly distributed.

To make the tzatziki, chop the mint finely and add to the yoghurt along with the lemon juice.  Peel the cucumber and slice it lengthways.  Use a spoon to scoop out the seeds from the middle.  This will stop it from adding extra liquid and making your tzatziki watery.  Chop the cucumber into small pieces and stir through the yoghurt.  Season to taste and serve with the couscous.

STROMBOLI SALAD

So there we were, eating our supper watching The Hairy Bikers when low and behold, they started to cook our meal.  It was like 5D TV, we could see it, touch it, smell it, eat it and taste it!  Great minds think alike is all I can say.  Si and Dave were in Italy making Stromboli, I was on the Wirral eating it.

Stromboli is basically an olive oil bread dough topped with pesto, parma ham, mozzarella and basil then rolled up like a swiss roll and baked. This was the kind of supper my husband and I would have pre-children, in one big bowl with two forks.  The bread is served warm from the oven, cut into chunks and added to salad.  The only dressing you need is some olive oil and balsamic which soaks into the bread making it even more lush.

In a bowl weigh:
500g Bread Flour
12g Dried Yeast
10g Salt
50g Olive oil
320g Water

Mix till it's all combined.  It shouldn't be dry so add a little more water if necessary. Remember, the softer your dough, the softer your bread.  Now tip it onto the surface and knead till it's smooth and elastic, about 8-10 minutes.

Leave to rise in a bowl covered in cling film (or a shower cap) for an hour to double in size.

Next divide the dough into 2 and roll each into rectangles.  Cover with:
Pesto or Sun Dried Tomato Paste
Parma Ham
Grated Buffalo Mozzarella
Fresh Basil,Rocket or Spinach

Roll the dough along the longer edge like a swiss roll and put onto a lined baking sheet.  Make some slashes along the top and leave to rest for another hour. Lastly Bake at 200C for 20-25 minutes.

Eat your heart out Ingrid Bergman x