Summer Super Bowl with Walnut & Balsamic Vinaigrette

So I've been experimenting with the goodies I got from Indigo Herbs and it turns out the Walnut Butter in particular lends itself really well to dressing all kinds of dishes.  This dish is just perfect for summer, it's light enough for the warmer weather but packed with plenty of nutrients and protein to fill you up nicely.  Before you ask, I'm going to go with the view that technically, it's not a salad (shhh, you!) as most of the ingredients are cooked (I said shhh!).  It's versatile too, and works very well on its own or as an accompaniment.

Ingredients (serves 4)
  • 100g of giant couscous 
  • 2 medium carrots
  • 200g of shelled edamame (soya beans)
  • 200g of fine green beans, trimmed & cut into thirds
  • 200g of mange tout
  • 1 red pepper, sliced
  • 400g tin of chickpeas
  • 400g tin of lentils 
  • 50g of pomegranate seeds
  • 3 tablespoons of walnut butter
  • 5 tablespoons of balsamic vinegar
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic flakes
  • Salt & pepper to taste
  1. Pre-heat the oven to 180 degrees C
  2. Spritz the sliced pepper in oil (optional) and pop in the oven for 10 minutes
  3. Place the couscous in a pan, covered with cold water, bring to the boil then simmer for 8 minutes
  4. Bring a pan of generously salted water to the boil 
  5. Blanch the green beans, mange tout, and edamame for 6 minutes
  6. Peel & grate the carrots
  7. Rinse the couscous and greens in cold water, then drain
  8. Place the grated carrots, greens, lentils, chickpeas, and couscous in a large bowl together, and mix well
  9. In a separate dish, mix the walnut butter, balsamic vinegar, and thyme together to make a vinaigrette 
  10. Drizzle the vinaigrette over the vegetables & couscous and mix again
  11. Sprinkle the pomegranate seeds, red peppers, garlic granules, salt, and pepper over the top
  12. Serve with your preferred accompaniments, & enjoy! 

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