Cous-cous-kedgeree-summer-salad

Cous cous kedgeree summer salad

Your fave brunch dish, reinvented. Just place the ingredients in a bowl and you’re ready to go...

By , 29 July 2016

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Cous cous kedgeree summer salad
  • 20 Mins

  • Serves: 6

Brunching is on the rise, so be inspired by these picnic-basket winners and spend long summer days eating good food alfresco with family and friends - what could be better?

Nutritional Info
Each 210g serving contains
  • Energy

    1343KJ

    321KCAL

    16%
  • Fat

    18.5g

    med

    26%
  • Saturates

    3.2g

    med

    16%
  • Sugars

    2.3g

    low

    3%
  • Salt

    1.68g

    med

    28%
of your reference intake.
Typical energy values per 100g: 640kJ/153kcal.
Ingredients
  • 4 eggs
  • 525g Asda Spicy Vegetable Cous Cous
  • 2 x 120g Fishmonger’s Selection Ready to Eat Kiln Roast Trout Flakes
  • 4 spring onions, trimmed and sliced
  • 180g bag baby spinach
  • Large handful fresh coriander leaves
  • 4tbsp olive oil
  • 2tbsp lemon juice
  • 2tsp Asda Tikka Masala Curry Paste
Method
  • Put a pan of water on to boil. Lower the eggs into the water and boil for 9 mins. Refresh under cold running water and cool. Peel and cut into wedges.

  • Put the boiled eggs with the cous cous, trout, spring onions and baby spinach in a transportable container. Scatter with coriander. Put the ingredients for the salad dressing in another container with a lid.

  • Just before serving, shake the dressing and pour over the salad. Toss gently.