Jewelled Salad Recipes

Steps:

• Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
• Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
• Gently stir through the remaining ingredients and serve.

Steps:

• In a large bowl, combine watercress, endive, pomegranate seeds and shallot., In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Steps:

• If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
• Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
• Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
• Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.

Steps:

• Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
• Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
• To serve, remove whole spices if you like, and scatter the onions on top.

Steps:

• Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
• In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
• Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.