Time to start undoing all the festive excess. What better way to start the New Year than with this delicious (and healthy) Cress Couscous with Vegetable Ratatouille recipe from West Yorkshire salad grower WS Bentley, which uses their peppery salad cress alongside couscous and roasted vegetables to create a real winter warmer.
# Mix Dijon mustard and garlic with lemon juice.
# Add balsamic vinegar and then the olive oil, season and put to one side.
# Wipe the fruit and cut around the stone into orange-like segments and put in a bowl.
# Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives.
# Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain.
# Put the salad leaves into a bowl with the rest of the ingredients.
# Add half of the dressing and check for seasoning.
# Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing.
# Top with chives and croutons.
# To make the dressing, stir the yoghurt and harissa together in a small bowl. Leave to one side.
# To make the marinade, use a small whisk or fork to combine all the ingredients together in a small bowl. Gently push all the kebab ingredients onto the skewer, alternating each one (finish with a cherry tomato on the end of the skewer). Heat a griddle or grill to a medium heat (or cook on the BBQ).
# Use a pastry brush to cover the kebabs in some of the marinade, then place on the griddle. Cook for about 10 mins or so, turning and brushing with more marinade every couple of mins, until the veg is just tender and the halloumi is turning golden.
# Serve with the yoghurt dressing.
# Wash and dry the salad leaves and set aside.
# In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt.
# Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted.
# Remove from the oven and leave to cool.
For the vinaigrette, combine the ingredients vigorously.
# Put the pears and salad leaves in a bowl and toss with the dressing.
# Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.
1. Cut the squash lengthways, remove seeds, brush with olive oil, season and put in a baking tray, then place in a medium oven for 30 minutes until cooked through. Scoop out a little of the flesh, dice it and put to one side.
2. Prepare couscous by seasoning in a bowl and rubbing olive oil through it with your fingers. Cover with boiling water then seal the bowl with clingfilm and leave for 5 minutes to steam. Fluff up with a fork.
3. Sweat the onion (& red pepper) in oil for 5 minutes, then add the garlic and cook for a few more minutes. Add the tomatoes and sugar and reduce down for 10-15 minutes.
4. Blanch the spinach/chard for a minute then squeeze out the water, chop roughly and add to the tomato sauce, mix through adding couscous and vinegar, toasted pine nuts, spring onions, herbs and finish by folding through the squash and feta.
5. Season, return to the squash case and bake for 10 minutes. Serve with green salad