Ingredients
- 250ml (1cup) quinoa (or couscous), cooked
- 200g sugar snap peas,
- 25ml olive oil, separated (1tsp+1tsp+1tbsp)
- 10g dill, roughly chopped
- 10g coriander, roughly chopped
- 50g pomegranate seeds
- 50g feta, finely crumbled (optional)
- salt
Maple and lemon dressing
- 5ml (1 tsp) pink peppercorn, lightly crushed
- 1 lemon, zest and juice
- 15ml (1 tbsp) maple syrup
- 1 garlic clove, crushed (optional)
- sea salt and black pepper
Method
- Place a grill pan on a high heat. Season the peas with ⅛ tsp salt and 1 tsp oil. Grill half the peas for 2 minutes, until lightly charred on each side but not cooked through, and add to the couscous. Repeat with the remaining peas.
- Mix the chopped herbs and 1 tsp of oil into the quinoa (or couscous) and transfer to a salad bowl. Add the pomegranate.
- Combine the maple syrup, peppercorns, lemon zest and juice, garlic (optional), the remaining 1 tbsp olive oil, ⅛ teaspoon salt and a good grind of black pepper in a small bowl and set aside.
- Scatter the maple dressing (and optional feta) over the top. Toss gently. Serve in 6 individual
Inspired by Ottolenghi's original recipe:
https://ottolenghi.co.uk/pages/recipes/charred-sugar-snap-pomegranate-couscous-salad