Australia Day is less than a week away. Usually everyone gets out their blue, red and white - shirts, shorts, thongs, everything.........I thought I would focus on green and gold - the colours we Aussies normally wear to the Olympics. This salad would go beautifully with another Australian tradition - barbecued lamb......mmmmmmmmm. Have some friends over and celebrate!
2 small zucchini, sliced thinly
3 golden squash, sliced thinly
1/2 cup frozen peas
1 cob of corn, kernels cut off
3/4 cup cous cous
3/4 cup water
2 tablespoons lemon juice
1and a 1/2 tablespoons honey
a good drizzle of extra virgin olive oil
about 8 baby mint leaves
salt and pepper
how to make your australia day salad
This salad will make a good side at a bbq or will serve 4-5 people for dinner with some lamb.
Boil the kettle. pop the cous cous in a saucepan, throw over the water and put the lid on. set aside for 5 mins.
In a bowl, put together the lemon juice, honey and mint leaves. set aside.
Grab a large frying pan and pop in some olive oil over a medium-high heat. Now throw in the zucchini, squash, peas and corn. Keep stirring, you want it all to cook through without burning.
Add some oil or a tablespoon of butter to the cous cous and over a low flame, stir it through until well combined.
Add the dressing to the vegetables, turn down the heat. Give it a good stir. Take off heat. Add the cous cous and drizzle with extra virgin olive oil and season with salt and pepper. stir to combine.
Slice the haloumi thinly and throw on a hot bbq or hot oiled frying pan, about 1 minute a side. Place the haloumi over the top of the salad.
Serve with some lemon wedges.