Cous Cous and Feta Cheese Salad, Samantha's Style

Samantha Pennells

England and Kosice, Slovakia.

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Ingredients: 320g cous cous, Sam uses flavoured (tomato as her my favorite) but recipe says plain. You can use plain but use a veg bullion cube melted in the water for a bit more taste. Olive Oil Half cucumber 1 small red onion 1 large carrot 100g beet root cooked 100g feta 1 large egg 3 heaped tablespoons of plain flour 1 heaped teaspoon of sesame seeds Runny honey 2 tablespoons red wine vinegar 4 tablespoons extra Virgin olive oil 1 teaspoon dried oregano

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Procedure Prepare cous cous, pour dried cous cous into a bowl and cover with water or stock as required. Leave it to fluff up while you prep veg. Grate cucumber, on course side of box grater, peel and grate carrot, peel and grate red onion, grate beet root, place on a board ready to top the cous cous once it's cooked. Mash the feta in a bowl with the egg and then mash in the flour, season lightly with salt and pepper, very lightly on the salt, due to the feta saltiness. Heat a medium frying pan, add small amount of olive oil, drop in small spoonfuls of the mixture, like pancakes, leave to cook on one side, scatter sesame seeds over the upturned side, press In lightly, flip to cook sesame side once first side is golden, drizzle with honey and continue to cook until both sides are golden. In a bowl mix the vinegar, oil and oregano with a pinch of salt and pepper. Place fluffed up cous cous on a large plate, top with the grated veggies, then too wi the feta pieces straight from the pan, allow excess honey to go onto the veggies, then drizzle over the dressing and serve immediately . You can sub other veggies as you see fit!

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