Vegetarian Bolognese
You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.
Apricot Salad
Put summer on a plate with this easy apricot salad. This recipe serves six as a side salad.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 300g pearl cous cous, cooked and cooled
- 3 apricots, cut into wedges
- Juice of 1 orange
- 1 small red onion, finely sliced
- Large handful of coriander
- Salt and pepper
- 1/4 cup greek or natural unsweetened yoghurt
- 2 tablespoons of mint, chopped
- Juice of 1/2 a lemon
Method
- Squeeze half of the orange juice over the cut apricots to soak while making the rest of the salad.
- Combine the cous cous, red onion, coriander, the remainder of the orange juice and season with salt and pepper.
- Make the dressing by combining the yoghurt, mint and lemon juice.
- Gently toss the apricots through the cous cous and add dollops of the yoghurt dressing.