• 1 tbsp olive oil
• 125g couscous 
• zest of half a lemon
• 200ml chicken or vegetable stock, boiling (follow packet guidelines)
• 50g curly kale, stalks removed
• half a large pomegranate
• 25g toasted almond flakes
• salt and pepper 

Method
Step 1 - Slice the red cabbage and iceberg lettuce into thin, short strips, grate the carrot using the larger grating side of the grater. Chop the tomato, removing the juices and seeds. Finely chop a handful of fresh coriander. Place in a bowl along with the drained chickpeas and mix together.

Step 2 - In a separate small bowl or jar, mix together the dressing ingredients, stir until well incorporated and drizzle on top of salad.

Tuck in and enjoy!

Ingredients                                                                                                                                  Serves: 1
For the salad:                                                               
- 1 Carrot, matchstick thin pieces                                
- 1 red cabbage leaf, matchstick thin pieces                
- Handful of spinach. matchstick thin pieces      
- Handful of fresh chopped coriander         

For the dressing:                                                                                     
- 1/2 Tbsp Sesame seed oil 
- 1/2 Tbsp Olive oil  
- 1 Tsp Rice wine vinegar
- 1 Tsp soy sauce
- Pinch of brown sugar
- Salt and Pepper
- Sesame seeds (optional)  


Method
Step 1 - If unlike me, you have already chopped veg or a nifty gadget that does all the work for you this sept will take you no time. However, for you guys who are taking things back to basics simply chop the carrot, red cabbage and spinach into matchstick sized pieces, Be prepared, this can take a while.  

Step 2 - Once all chopped place in a bowl. It's now time to start making the dressing, in a small bowl add the sesame seed oil, olive oil, rice wine vinegar, soy sauce, brown sugar and salt and pepper and whisk together. 

Step 3 - Pour the dressing over the salad and then mix together. Chop up the coriander and further mix it in. 

Step 4 - Last but not least, add some sesame seeds on top to make it look prettier (optional).

Enjoy! 


                                                                                                                      
                                                                                   

Method
Step 1 - In a pot of boiling water, place the eggs for 5 minutes

Step 2 - While the eggs are cooking, place the spinach on the plate, chop up the tomatoes and place on top

Sept 3 - Chop up the fresh parsley

Step 4 - Mix together the sesame seed oil, rice vinegar, soy sauce, sesame seeds, parsley, salt and pepper

Step 5 - Once the eggs are cooked take them out and run them under cold water for a few seconds and peel

Step 6 - Cut the eggs into quarters and place on top of the salad and throw the salad dressing on top

Enjoy the power of a salad.