The finely chopped vegetables in this salad mean that the flavours of each meld better. The addition of dried fruit creates an interesting contrast with the peppery rocket. This serves 2 as a lunch or 4 as a side.

Ingredients

For the Salad

150g giant couscous, cooked according to package directions and allowed to cool*
100g bell peppers, finely chopped
1/2 red onion, finely chopped
50g sugarsnap peas, finely sliced
6 grape tomatoes, quartered
4 baby beetroot, cooked, and finely diced
30g dried apricots, finely chopped
1 tbsp dried cranberries
2 tbsp walnuts, toasted and chopped

For the Dressing
3 tbsp balsamic vinegar
1 tsp suitable-for-vegans Dijon mustard
1 tbsp soy sauce
1 tbsp water

To serve

Rocket
Sea salt and freshly ground black pepper

Directions

1. Mix all salad ingredients together.
2. Mix all dressing ingredients together.
3. Serve the salad on a bed of rocket with some sea salt and freshly ground black pepper. Pour over the dressing to taste.

*If you can’t find giant couscous, use regular.