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    Seared Shallot Salad with Almond Couscous

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    Seared Shallot Salad with Almond Couscous

    'Supa sweet' onions, which are sometimes available in January, make a lovely alternative to the shallots in this warm winter salad.

    • Vegetarian
    • Preparation time: 40 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • Almond Couscous
    • 1 tbsp olive oil
    • 250g couscous
    • 2 tbsp blanched almonds, chopped
    • 2 heaped tbsp roughly chopped coriander
    • 1 red chilli, deseeded and finely sliced
    • Juice and finely grated zest of 1 lemon
    • 100g fresh white cheese, such as Feta, crumbled
    • 4 shallots, peeled and quartered
    • 100g sundried tomatoes in oil, drained and sliced
    • 2 tbsp olive oil
    • 1 pickled lemon, seeds discarded, chopped


    1. Mix the couscous with 250ml boiling water and leave to swell for about 20 minutes, then fluff up with a fork.
    2. Meanwhile, heat a ridged griddle pan or heavy non-stick frying pan over a medium heat. When hot, sear the shallots, on the cut sides only, for 1-2 minutes each side. The aim is to caramelise the surfaces, but leave the interiors crisp. Mix with the tomato, olive oil and lemon.
    3. Heat 1 tbsp oil in a frying pan over a medium heat and fry the almonds for a minute or two, until they take a little colour. Mix them into the couscous with the coriander, chilli, lemon juice and zest, and a little salt. Heap on a serving dish and top with the warm shallot mix. Scatter with the crumbled cheese and serve.

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    Drinks recommendation

    A ripe, juicy Chardonnay is all that's required here.


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