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Finally back in my element I’ve been getting a bit repetitive with my meals la…

2 min read

Finally back in my element ⭐️

I’ve been getting a bit repetitive with my meals lately – convenience, lacking inspo, creature of habit etc. but with daylight saving kicking in I was craving something fresh to celebrate the longer evenings 🌔

I made a huge batch of this pearl couscous, honey roasted carrot salad w/ lemon yoghurt dressing tonight to get me through a few lunches and/or dinners this week 👇🏼

Recipe: (Serves 6-8)

• 5 carrots, quartered lengthways then chopped into finger length pieces
• 1 cup pearl couscous, cooked and drained as per packet instructions
• 1 cup tightly packed spinach, roughly chopped
• 4 large celery stalks, thinly diced
• 1 large cucumber, diced
• 1/4 cup cranberries
• 1/4 cup currants
• 1/3 cup slivered almonds, lightly toasted
• Bunch of parsley, finely chopped

• Olive oil
• Lemon juice
• S + P to taste

Dressing: (serves 2 – increase quantity as needed)
• 150g plain yoghurt
• 2 tsp. lemon juice
• 1 Tbsp. seeded mustard
• 2 tsp. honey
• Pinch of salt
Combine all of the above ingredients in a small bowl and leave in the fridge until ready to serve

Pre-heat oven to 220 degrees Celsius. Start by prepping your carrots and spread out on a large baking tray. Toss with olive oil, salt, pepper and a drizzle of honey. Roast for 25 minutes or until soft and golden

Prep and combine remaining ingredients in a large bowl. Season, and drizzle through olive oil & lemon juice. Add the carrots once they’ve had a few minutes cool and drizzle with yoghurt dressing. I also added some micro greens to the top of mine 🌱

Such a quick and easy one to prep and so many lovely fresh flavours 💚

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