Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).
Griddled Sweet Potatoes with Mint, Chilli and Smoked Garlic from Shelina Permalloo's The Sunshine Diet cookbook. This dish can be cooked either on the griddle pan or on the BBQ in the summer. Enjoy hot, warm or cold!