‘Tis the season of dinner parties. Elevate your next simple salad with a little bit of PhytoGoodness, and watch it become a crowd favourite at your next holiday get-together.
Serves 4 as a main
INGREDIENTS
2 cups couscous
4 scoops Axis PhytoGreens
1 bunch asparagus
1 bunch broccolini
250g green beans
250g sugar snap peas
120g bocconcini
100g roasted chickpeas
2 spring onion, finely sliced
4 tbsp olive oil
1 lemon
Sea salt & cracked black pepper
METHOD
- Place couscous and a pinch of salt in a large bowl.
- Dissolve 4 scoops of Phytogreens into 500ml boiling water.
- Pour over the couscous, cover and allow to sit for 10 minutes.
- Fluff up grains with a fork and set aside.
- Preheat a chargrill over med/high heat.
- Place all the vegetables into a large bowl, coat with 2 tbsp olive oil and season with salt and pepper.
- Grill vegetables in batches until charred and tender.
- Place couscous on the base of a serving plate.
- Top with the vegetables and torn pieces of bocconcini.
- Drizzle over the remaining olive oil and squeeze over the juice of the lemon.
- Garnish with crushed chickpeas and spring onion.
