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Tomato, Couscous & Salami Salad
Ingredients
- 1 cup (250 ml) tomato juice
- 1 cup (200g) couscous
- 2 tablespoons olive oil, plus extra to brush
- 12 slices peperoni
- 1 teaspoon grated lemon zest, plus 2 tablespoons juice
- ½ teaspoon chilli flakes
- 100g wild rocket leaves
- 1/3 cup (50g) semi dried tomatoes in oil, drained, finely chopped
- 120g bocconcini, cut into 2com cubes
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Directions
- Place the tomato juice in a saucepan over medium heat and bring to just below boiling point, then remove from the heat. Add the couscous and 1 tablespoon of the oil, then season with salt and pepper. Cover with a tea towel and stand for 10 minutes.
- Place a chargrill or frypan over high heat. Brush the salami with a little extra oil and cook for 30 seconds each side until starting to crisp. Drain on paper towel.
- Combine the lemon zest and juice, chilli flakes and remaining 1 tablespoon oil in a bowl and season with salt and pepper.
- Use a fork to fluff the couscous grains. Add the rocket leaves, tomato, bocconcini, pepperoni and the dressing and toss to combine. Pile the salad onto a serving platter.
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