Coloured tomato salad

Name: Coloured tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8-9 Tbsp Olive oil; 7-10 Tbsp Salt; 125 g Couscous; 20 g Butter; 175 g Spring onions; 1 collar (approx. 50 g) Rocket; 1 (approx. 200 g) Avocado; 6-8 Stem(s) Mint; 500 g r; 5 TABLESPOONS fresh squeezed lemon juice; 100 ml white balsamic vinegar; 7-10 Tbsp Pepper; 2 TEASPOONS Sugar; 200 g Feta cheese; 1 package (100 g, 8 slices) Black Forest ham

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8-9 Tbsp Olive oil
7-10 Tbsp Salt
125 g Couscous
20 g Butter
175 g Spring onions
1 collar (approx. 50 g) Rocket
1 (approx. 200 g) Avocado
6-8 Stem(s) Mint
500 g r
5 TABLESPOONS fresh squeezed lemon juice
100 ml white balsamic vinegar
7-10 Tbsp Pepper
2 TEASPOONS Sugar
200 g Feta cheese
1 package (100 g, 8 slices) Black Forest ham

Directions

1
Bring 150 ml water, 1 tablespoon of olive oil and 1/4 teaspoon of salt to the boil, add the couscous, remove from the heat and allow to swell for about 2 minutes. Add butter, place on the stove again, pluck with a fork and let it swell for 2-3 minutes at low heat. Remove from the heat, place in a bowl and let cool
2
Clean and wash spring onions and cut into fine rings. Clean, wash and drain the rocket very well. Halve the avocado, peel and remove the skin and core, dice the flesh. Wash the mint, shake dry, pluck the leaves from the stalks
3
Wash, clean and slice the tomatoes. For the vinaigrette, mix lemon juice and vinegar. Season vigorously with salt, pepper and sugar. Fold in 7-8 tablespoons of olive oil
4
Mix tomatoes, rocket, couscous, mint and avocado in a large salad bowl. Crumble the cheese on top, pluck the ham and add it to the salad. Pour vinaigrette over it, mix and let it stand for about 15 minutes, stirring 2-3 times. Arrange salad in a bowl. Ciabatta tastes good with it
5
Waiting time approx. 15 minutes