Summer avo, feta and cous cous salad
Ingredients
250ml cous cous
15ml olive oil...
Salt
250ml boiling water
½ cucumber, sliced
½ punnet cherry tomatoes, halved
1 avo, peeled and cubed
100g Danish feta, cubed
250ml tinned lentils, drained
30g rocket leaves
45ml Knorr Creamy Greek Salad Dressing
Ingredients
250ml cous cous
15ml olive oil...
Salt
250ml boiling water
½ cucumber, sliced
½ punnet cherry tomatoes, halved
1 avo, peeled and cubed
100g Danish feta, cubed
250ml tinned lentils, drained
30g rocket leaves
45ml Knorr Creamy Greek Salad Dressing
Method
1.Place cous cous into a bowl together with olive oil, salt and boiling water, give it a quick stir then cover with cling film and allow to steam for 8 minutes
2.Place cucumber, cherry tomatoes, avo, Danish feta, lentils and rocket leaves into a bowl with the Knorr Creamy Greek Salad Dressing
3.Toss well to coat all the ingredients
4.When the cous cous is ready uncover and use a fork to separate the grains then toss it with the rest of the ingredients
5.Transfer to a serving bowl - serve and enjoy!
(Knorr)
1.Place cous cous into a bowl together with olive oil, salt and boiling water, give it a quick stir then cover with cling film and allow to steam for 8 minutes
2.Place cucumber, cherry tomatoes, avo, Danish feta, lentils and rocket leaves into a bowl with the Knorr Creamy Greek Salad Dressing
3.Toss well to coat all the ingredients
4.When the cous cous is ready uncover and use a fork to separate the grains then toss it with the rest of the ingredients
5.Transfer to a serving bowl - serve and enjoy!
(Knorr)
