Orange and Hazelnut Salad

This salad is simple, fresh and such a delicious side for your Christmas spread!

Ingredients

120g rocket

½ cup pearl couscous, uncooked

2 oranges, segmented

1/3 cup roasted hazelnuts, roughly chopped

100g feta

Orange Vinaigrette:

2 tbsp orange juice

1 tbsp olive oil

Juice from half a small lemon or lime

1 tsp wholegrain mustard

Salt and pepper, to taste

Method

1. Cook the pearl couscous according to the package instructions. Once cooked, drain, rinse under cold water, and set aside to cool.

2. While the couscous cools, prepare the orange segments by carefully cutting away the skin and white pith, then slicing between the membranes to release the segments.

3. In a small bowl, whisk together the orange juice, olive oil, lemon or lime juice, wholegrain mustard, salt, and pepper to create the vinaigrette. Adjust seasoning to taste if needed.

4. On a large serving platter, layer the rocket, cooked pearl couscous, orange segments, roasted hazelnuts, and crumbled feta.

5. Drizzle the orange vinaigrette over the salad just before serving and toss gently to combine.