recipes
Crispy bacon and asparagus couscous salad with baby spinach and fried gbejna
Serves: 2
2017-06-08
Ingredients
For the quinoa
- 1 bag Instant couscous (Tipiak)
- 400ml hot vegetable stock
- Salt and pepper to season
For the dressing
- 3 tbsp extra virgin olive oil (Borges)
- 1 clove garlic, crushed
- 1 tbsp honey (Tesco)
- 1 tbsp wholegrain mustard (Tesco)
- 1 tbsp balsamic vinegar (Borges)
- Salt and pepper to season
You will also need
- 6 slices streaky bacon, rind removed and sliced
- 1 tbsp olive oil
- Bunch asparagus, trimmed
- 2 handfuls baby spinach
- 2 white gbejniet (Benna)
- 3 tbsp dried breadcrumbs
- 1 egg, beaten
- 1 tbsp flour
Method
Start this recipe by heating the stock in a pan pop in the bag of couscous and cook for 5 minutes. Next, bread the gbejniet in flour, egg and seasoned breadcrumbs and place into the freezer to harden. Meanwhile, heat up the oil in a pan and brown the bacon for 4-5 minutes till crispy. Add in the trimmed asparagus and panfry for 2-3 minutes then remove off the heat. To make the dressing, just mix all of the ingredients together. When you are ready to put the salad together, mix the spinach leaves and cooked couscous together in a large bowl with ½ of the dressing. Spoon onto 2 serving plates and arrange the bacon and asparagus on top. Fry the breaded gbejniet in hot oil. Place a gbegna onto each plate. Drizzle over the remaining dressing and serve immediately.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.