John Myers
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Salads for Grill Season
The perfect salads for grill season recipe with a picture and simple step-by-step instructions.
Couscous
- 1 bag Couscous
- 150 ml Boiling water
Refine:
- 100 g Diced feta
- 0,5 bunch Spring onions fresh
cut in 1/4
- 10 Pc. Cocktail tomatoes
cut in 1/4
- 10 Pc. Black olives
- 3 teaspoon Extra virgin olive oil
- 2 teaspoon Lemon juice
- 1 teaspoon Honey liquid
- 3 teaspoon Turmeric = turmeric
- 1 tablespoon Chopped mint
Chicory:
- 1 Pc. Fresh chicory
- 15 Pc. Cocktail tomatoes
- 1 bunch Spring onions fresh
- 1 tablespoon Chopped mint
- 100 g Mozzarella minis
- 1 Pc. Orange
- Squeeze out the remaining orange juice
- Salt and pepper
- 1 pinch Sugar
- 3 tablespoon Extra virgin olive oil
- 1,5 tablespoon Vinegar
- 1 key Chickpea salad
Cous cous sources:
- Put the cous cous in a glass bowl and pour the boiling water over it. Cover with foil and leave to soak for 5 minutes.
refine:
- Wash spring onions & mint, cut into fine strips, add.
Tomatoes, olives
- Add 1/4 cut. Then add the remaining ingredients and mix everything well. PS: add olives later as my husband doesn’t like any.
Rest time .
- The cous cous can be straightened a good 1 hour beforehand. Preparation time: approx. 25-30 min. The salad can also be used for diabetics and figure-conscious people.
Chicory:
- cut, wash, spin.
Tomato mozarella
- Cut the mozzarella in 1/4 cut the tomatoes in half.
Peppermint fresh from the garden!
- Wash cut into small strips.
Spring onions fresh from the garden!
- Wash cut into fine strips.
Orange:
- Peel, separate out the fillets. Add the remaining juice.
- Mix everything well in the bowl. To taste.
- We have pan roast (in a fir beer marinade) and grilled sausages.
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