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The meanest green sandwich with grilled halloumi and lemon spinach

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Who doesn’t love a good sandwich? And not just a good one but a really delicious and healthy one. Marinated lemon tomato spinach paired with pesto, avocado and perfectly grilled and soft halloumi. Every single bite is a pleasure. 

Sandwiches are truly one of the best meals you can have. I mean, they consist of bread, and who does not love bread? And you can fill them with whatever you like!! Pretty genius to be honest. But really, today we are not going to make a basic boring sandwich. We are going to make a next level sandwich that makes your mouth water and still is ready in 15 minutes! 

What is special about this dish?

It is the unusual fillings if the sandwich! How often is the bread just spread with butter or mayonnaise and topped with ham and cheese? Way too often in my opinion. Not only, that it really is not healthy, but kind of boring right? In this sandwich we have an incredibly delicious combination of incredibly delicious marinated spinach that is tossed in a mixture of lemon juice, olive oil, dried tomatoes and chili flakes, some delicious creamy avocado, a gentle spread of pesto, and let’s not forget about the star of the show, the soft halloumi. If you have never had the combination of avocado and halloumi, then now it’s high time.

Are sandwiches healthy and how to make them healthy

There definitely is no yes or no answer to this question. This really depends SO much on what the sandwich is made out of. If you have some white toast with butter, cheese and ham, then no, it is not healthy. There is no fiber but lots and lots of fats in it. But if you make one like this, it is fair to say that it is healthy. You have got nutrients and vitamins from the spinach, healthy fats and vitamins from the avocado, and a bunch of fibre and complex carbohydrates from the whole grain bread. The halloumi is nit super duper healthy but it is super delicious and the combination is what makes it. The sandwich is very well balanced out with healthy ingredients such as spinach and also deliciousness as the halloumi. 

But how can you make a healthy sandwich? With very easy changes, you can get a big difference in the nutritional value. It already starts with the bread. Instead of white toast, you can long for whole grain bread. More fiber and more complex carbs which will provide more nutritional value and will keep you full for longer. Then it comes to the spread. Instead of using butter, you can long for avocado, pesto or hummus for example. They all are loaded with unsaturated fats and are a healthier choice over butter. 

Then, what I always love to do is adding some kind of veggies. You can do some salad, like in this sandwich, or you can also do something else like cucumber, bell peppers, radishes or whatever you like! And for me, personally I always like to have something to be kind of the „star of the show“. So something kn the middle that really fills the sandwich and makes it taste amazing. This could be halloumi, scrambled eggs, smoked or pan fried tofu, smashed chickpeas or anything else to your desire. 

How to make this sandwich:

This is truly simple. First you need to marinate the spinach. For that you just need to combine the oil, tomatoes, lemon juice and chili flakes. Next you need to toast the bread. This is not obligatory but crispy bread just tastes better in my opinion. Next, you need ti spread the pesto on both sides. This way the bread will not taste dry and it adds a bunch of flavor. Now, we need to pan fry the halloumi. For this just add the halloumi to a pan and heat it up. And then it already is down to being assembled. Yep it is that easy! 

I really love this sandwich as a brunch, a quick lunch or an easy but still fancy dinner! It is packed with so much flavor, pretty healthy and incredibly delicious while it still is super easy to make! 

I hope you like this recipe as much as I do and will make it ok repeat! 

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Meanest Greenest Sandwich with Lemon Chili Spinach and Grilled Halloumi

a delicious, easy and healthy sandwich that is ready in basically no time! Perfect dor meal prep or as a quick lunch!

Course Breakfast, brunch, lunch
Prep Time 10 Minuten
Cook Time 5 Minuten
Total Time 15 Minuten
Servings 2 Sandwiches
Calories 413 kcal

What you will need

  • 4 slices Whole grain bread
  • 1/2 Avocado
  • 125 G Halloumi
  • 2 Handful Spinach
  • 1 Tbsp Olive Oil
  • 1 Tbsp Chopped dried tomatoes
  • 1 Tsp Chili flakes
  • 1/2 Lemon juiced
  • 2 Tbsp basil pesto

How to

  1. Combine the olive oil, chopped dried tomatoes, chili flakes and lemon juice in a bowl. Add it to the spinach and mix to combine. Let sit to marinate for about 10 minutes.

  2. Toast the slices of whole grain bread. Slice up the avocado. Heat up a pan and add the halloumi. Fry for about 2-4 minutes on each side.

  3. Spread the pesto on one side of every bread. Add the spinach on top, followed by the halloumi, the sliced avocado and close with the second slice of bread!

  4. Serve and enjoy!

Happy cooking, 

Enjoy,

Katie

The Best Healthy Falafel-style Pita with Dreamy Pink Goddess Sauce

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That bite into a warm and soft pita filled with a giant dollop of hummus, that coleslaw, the crispy deep fried falafel and that yummy yoghurt-mayonnaise sauce on top. Sounds heavenly doesn’t it? As good as it sounds, it is really everything else than healthy. But we do not want to miss out on that deliciousness. So why not making it healthy?

What is special about this dish?

A lot to be fair. We have falafel, that are not deep fried, as traditional falafel would be but pan fried. Then we have a pink tahini and greek yoghurt sauce (which I have never seen at any of those falafel stands before) instead of the mayonnaise yoghurt dressing and we have a homemade tzatziki and self-made hummus for that extra flavour .

First, what is falafel and where does it come from?

Falafel is a ball made out of chickpeas or cassava beens combined with different spices and herbs before it is deep fried. Usually it is served in a pita bread or to go with hummus or other mezze appetisers. It is believed to have originated in Egypt and can be found in the Middle Eastern cuisine today.

Why are falafel not very healthy?

While many people would believe that falafel are healthy because they are made out of chickpeas and are vegan, that is not quite the case. That is true, that the base of the falafel is healthy, so the „dough“ is healthy. But what is not nutritious about them then? The fact that they are deep fried. All of the oil adds a lot of fat and calories. It is more than fine to have fried food once in a while but it is not something that is healthy, one needs to be aware of that.

Authentic falafel are made with raw chickpeas that have been soaked. This way they are soft enough to blend but not too soft so you do not have a mushy consistency. But since we do not all have the time to soak falafel (especially when we want a quick meal), in here we use flour for the right consistency and canned falafel. This way they will not be white as crispy, but they are way quicker and still delicious!

How to make this dish healthy

Instead of deep frying the falafel, we prepare them in a pan with just a little oil. Yes, you can also bake them in the oven but to be honest, I never find that those get really crispy when being prepared in the oven. When making them in the pan, we still get that crisp (not the exact same of course, but a really good one) while keeping things healthy.

Also, to replace the mayo dressing that often comes on top we make a beetroot-greek yoghurt – tahini dressing. While homemade mayonnaise, in moderation is not unhealthy, store bought ones often have a lot of additives and preservatives in them and making your own one is a little tricky. The sauce we are making is high in protein, from the greek yoghurt, tastes delicious with the beets (and also has a nice colour), and has a good amount of healthy (or unsaturated fats) from the Tahin.

To make this entire dish even healthier you can substitute the normal pita with whole grain pita. This just is pretty difficult to find, which is the reason I stick with normal pita.

How do you make healthy falafel

This is super easy, to be honest. You need to drain canned chickpeas and add them to a food processor along with a bunch of parsley, onion, garlic, spices, and (wholewheat) flour. Then you just pulse everything together until you have reached a sticky, doughy consistency. (if you do not have a food processor or blender you can also add everything to a bowl, very finely chopped and mix it with a fork or your hands). Then you form little balls with your hand, one at a time and roll them in breadcrumbs.
In a hot pan with oil, you add the falafel and let them fry until crisp for about 3 minutes on each side. That is it!

Meal prep friendly?

I would say so. Pack everything separately and mix together before eating. The falafel will not be quite as crisp anymore but they’ll be just fine when you heat them up in the oven.

I hope that you will enjoy this recipe and please your family and friends with it!

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The best falafel-style pita with dreamy pink goddess sauce

A healthy version of the dreamy Middle Eastern classic. A little crispy on the outside, super soft soft on the inside falafel with a creamy delicious Tahini-Beetroot Sauce, Tzatziki and Hummus. Not difficult, but really healthy.

Course Appetizer, dinner, lunch, Main Course
Cuisine middle eastern
Prep Time 25 Minuten
Cook Time 10 Minuten
Total Time 35 Minuten
Servings 4 servings
Calories 397 kcal

What you will need

For the falafel:

  • 1 can chickpeas
  • 2-3 tbsp flour (whole grain is prefered)
  • 1/2 red onion
  • 1 bunch parsley
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cracked black pepper
  • 1/2 tsp cumin
  • breadcrumbs
  • 2 tbsp olive oil

For the beet sauce

  • 1 small beetroot (precooked)
  • 100 g greek yoghurt
  • 1 tbsp Tahin
  • 1/2 lemon juiced
  • 1 clove garlic
  • 2 tsp honey

For the rest:

  • 1 cucumber
  • 200 g greek yoghurt
  • 1 clove garlic
  • 2 pita breads
  • some hummus
  • fresh radishes & tomatoes
  • 2 handful salad

How to

  1. For the falafel combine all the ingredients, except the breadcrumbs, flour and olive oil in a food processor and pulse until combined (do not blend until smooth!!!). Then add the flour a tablespoon at a time and pulse it in (not blending fully, again!) until the dough is not sticky anymore. Chill in the frisge for half an hour.

  2. In the meanwhile peel the cucumber. Then cut into very thin slices (preferably with a mandoline). Add it into a bowl and salt generously. Let sit for 20 minutes.

  3. In the meantime slice up the raidshes and tomatoes and wash the salad.

  4. For the beetroot sauce add all of the ingredients to a food processor and blend until smooth. If the sauce is too thick add some water or olive oil!

  5. After chilling take about 1 tablespoon at a time of the falafel dough and roll out in your hands into a small ball. Toss in the breadcrumbs until they cover the ball fully. Repeat with the rest of the dough. Heat up the oil in a pan and add the falafel. Let fry on this side for about 2-3 minutes on medium high heat before tossing. Do not toss around in the pan immediately since the dough still is a little bit soft. After those 2-3 minutes, start tossing them around in a pan softly and fry for another 5-6 minutes until they are golden brown on each side and crispy.

  6. Prepare the Tzatziki. Take a clean kitchen towl and place the salted and sliced cucumber in it. Squeeze out all of the remaining water of the cucumber and put it back into the bowl. Press the garlic and add it along with the greek yoghurt. Combine everything well and season with more salt if desired.

  7. To serve fill the pita with hummus, the veggies and the tzatziki. Add the falafel on top and drizzle with the sauce. Serve and enjoy !

Happy cooking,
Enjoy,
Katie // Une Petite Cusinière

How to make tomatoes last longer – 3 ways

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We all love those sweet, juicy and tangy summer tomatoes, am I right? Especially when they are grown locally and do not have travelled thousands of kilometres! Such a pity that they only are available in summer!! Wait .. no, we don’t want that. We also want that pleasure in winter! But how? I´ll show you three ways how you can make tomatoes last longer!

Just a little intro to my love for tomatoes

I am not joking or exaggerating when I say I LOVE tomatoes and that I am obsessed with them. Since I was I child I had a passion for all foods that were red/ pink – strawberries, cherries, raspberries, and also tomatoes. And I still do have this love. Sometimes we have a like half a kilogram of tomatoes in the kitchen because we want to cook something with them. After a day or two they are gone, but not because we used them for cooking but because I snack on them all. the. time.
So if anyone, then it’s me who knows how hard and annoying it can be to not enjoy those super delicious tomatoes in winter. That’s why we need a delicious and climate friendly solution!

Why not having tomatoes in winter?

To grow, tomatoes need sunlight and heat. Therefore they are fruits (yes, they actually are fruits!!) that are grown in summer. Most of the times they are grown in Spain or Italy, just because the season is longer there but in June, July and August, you can also can local ones in most areas.

As tomatoes need these factors to grow and become tasty, you can imagine that it is hard to grow a tomato in winter in Austria, when it is cold and there is little sun. But this does not mean that tomatoes cannot be grown in winter. They can. But to fulfil these factors and needs, they either are grown far away from Austria, in a different climate or they are treated with chemicals and fertiliser to grow large and juicy.

So we have those two options, of which both are not very climate friendly. When the are grown far abroad, they need to travel a lot to come to Austria, which means a lot of carbon is emitted. When they are grown rather locally, they need to be treated with fertilisers, which both, are unhealthy for our body since they mess up with our digestion, and are unhealthy for the environment because they harm the soil.

To sum up, you can have tomatoes in winter but it neither is healthy for the environment nor is it for our body (in most cases).

So how do you make tomatoes last longer?

  • Tomato Sauce
  • Dired Tomatoes
  • Pickled Tomatoes
  1. Tomato Sauce

We all know the easiest way to have tomatoes in winter. In form of a tomato sauce! We get a pre made tomato sauce in the store all year round. And it has already often been our life saver, hasn’t it? While store bought tomato sauce is alright, when you have made your own homemade one once, you will not want to go back.
Plus, it actually is healthier than store bought one. Oftentimes, the ones that is pre made and ready to use has a lot of sugar and flavour enhancers added. This tastes good, but really is not healthy for you. When you make it yourself, you know exactly what’s in, you can season it to your preference and you can choose the best tomatoes to make it with for the best flavour! Plus, it is way easier than you may think it is!

2. Dried Tomatoes

Most of us also know this one. Dried tomatoes are, as the name suggests dehydrated tomatoes. They usually come soaked in oil and herbs but sometimes also without anything. Dried tomatoes are a little soft but have barely any water in them anymore and are pretty salty in most cases.
They are perfect to add to pasta dishes, salads, bowls or just on top of burrata. They add an incredible amount of flavour although they are so simple. I think, these are the easiest to make from all 3 recipes because they essentially come down to being cut in half, put into the oven and then stored in a jar with oil. Pretty simple right?

3. Pickled tomatoes

I know what your face looks like right now. Like, huh? Don’t you just pickle cucumbers? NO! You can pickle pretty much any vegetable. It makes vegetables last longer while gaining flavour. My favourite pickled thing besides tomatoes, are onions. Red ones, that turn pink but also small white onions, which are pickled as a whole. They are often served in Italy and they are so delicious.
But back to the tomatoes. Pickling them is really easy. You make a brew from vinegar, water and (coconut) sugar, pour that over the tomatoes and let them sit in the fridge. That way they get even sweeter and last pretty long. I love adding them to salads, with burrata, to Buddha/ nourish bowl or serving them with avocado toast or poached eggs. Super super tasty!

Are these things healthy?

Yes, they are. You can take a look at the ingredients and you’ll see that they all are healthy. Tomatoes themselves, also are a very healthy fruit. They are very low in calories but a great source of fibre, vitamin K, C, and Potassium. Let’s take a look at the specific dishes:

Tomato sauce: it is made out of fresh tomatoes, onions, garlic, celery, carrot, olive oil, salt, pepper and herbs, That’s it! To really clean and healthy. Adding the celery and carrot at the beginning does not only account for more flavour but it also is a great way to add some vitamins! I have a detailed blog post on tomato sauce here where you can read a lot about it and how to make it!

Dried tomatoes: The only ingredients here are tomatoes, salt, oregano, onions and olive oil. Again, very simple and very clean. Maybe your question now is, when they are stored in olive oil, are they still healthy? Yes, they are. First of all, oil and olive oil is not unhealthy! It is high in calories, that is true but since we only store them in oil, and do not pour over all of the oil when eating, they still are really healthy.

Pickled tomatoes: what you’ll need for this is vinegar, water, coconut sugar, salt, onions and herbs. Also here, very clean ingredients. Usually pickled tomatoes are made with normal sugar but since we are opting for a healthier choice, we go for coconut sugar. This one is higher in nutrients and lower in actual sugar.

How to best enjoy these tomato dishes:

No we have made them it would be good to know how you can use them. he tomato sauce goes for anything you would use store bought for. This can be as a regular pasta sauce, with meatballs (or no-meatballs), in Shakshuka, in Tikka Masala or in Ratatouille. The dried tomatoes are a great garnish for anything Mediterranean inspired or are a great addition to sauces to add some flavour. I for example love to add them to tomato sauces for extra flavour or to a creamy cashew sauce. Also great in salads! The pickled tomatoes are a great topping for toasts or an amazing and flavourful part of a buddha/ nourish bowl. Also they are great when enjoyed with mozzarella or in breakfast tacos !

Enjoy

I hope that you will enjoy these different ways of having tomatoes in winter and will come back to those when you want tomatoes all year around. They are best to make now, when the tomatoes are in season to have a delicious and sustainable way of enjoying them all year round!

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Italian Tomato Sauce (V, SF, S)

This is a very easy recipe for a traditional recipe for our loved tomato sauce. Only a few ingredients and packe with flavor to make use of the delicious red fruits that are in season right now. (Vegan, Sugarfree, Seasonal)

Course Main Course
Cuisine Italian
Prep Time 15 Minuten
Cook Time 15 Minuten
Simmer Time 1 Stunde 30 Minuten
Total Time 2 Stunden
Servings 8 people
Calories 117 kcal

What you will need

  • 1,5 kg tomatoes about 4 medium to big ones
  • 4 tbsp olive oil
  • 2 red onions
  • 4-5 cloves garlic
  • 1 carrot
  • 2 sticks celery
  • 1 tbsp tomato paste
  • 1 tbsp salt at least! Preferably sea salt
  • chili flakes as desired
  • 1/2 tbsp pepper
  • 1 handful oregano
  • 1 handful basil

How to

  1. Start by removing the green stem from the tomatoes. Then turn the tomato around so that the top side, where the stem has been is facing down. Take a sharp knife and carefully slice a small cross into the skin. This will help you later when cooking and peeling.

  2. In a pot bring water to a boil and reduce to a simmer. Place the tomatoes into the pot and let them simmer for about 30-45 seconds. Flip them around and simmer for another 30-45 seconds. Take them out and transfer them into an ice bath so they cool quickly.

  3. While the tomatoes are cooling, finely peel and chop up the onion and the garlic and set them aside. Peel the carrots and chop it up along with the celery. Heat up the olive oil in a big pot. When hot add the onion and garlic and let sweat for about 2 minutes on medium heat.

  4. Take the tomtatoes out of the ice bath and you will notice that the skin has taken off a little where you have cut the tomatoes before. You can now easily peel of the skin, you wont need it anymore. Cut the tomatoes into chunks and add them to the other vegetables in the pot. Let that simmer for about 20-30 minutes.

    When the liquid has reduced and thickend pour the cooked tomato-vegetable mix into a blender. If you prefer to have some tomatoe chunks in you sauce, then reserve some of them and set them aside. Blend the rest until smooth and pour back into the pot along with the chunks if you reserved some. Add the tomato paste, salt, pepper, oregano, and chili.

    Let the sauce simmer at low heat for another 45 minutes at least. The longer the sauce simmers, the more the flavor will come out, this can be simmered for several hours if the time is available.

    A few minutes before chop up the basil and add into the sauce. The sauce can be served with pasta, rice, meatballs or anything you like. The sauce can be stored in the fridge for about 1 1/2 to 2 weeks. It can be kept in the fridge for several months, just thaw before using and heat it up again.

  5. I hope that you will enjoy the recipe!

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Dried Tomatoes

Delicious, soft and flavorful homemade dried tomatoes! Very easy and very tasty!

Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Prep Time 10 Minuten
Cook Time 5 Stunden 30 Minuten
Total Time 5 Stunden 40 Minuten
Servings 1 jar
Calories 24 kcal

What you will need

  • 300-400g g cherry tomatoes
  • 1-2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1/2 small red onion
  • some fresh oregano & basil
  • olive oil to store (about 200ml)

How to

  1. Preheat the oven to 100°C. Half the cherry tomatoes and lay them out on a baking tray lined with parchment paper. Season with salt, pepper and oregano. Put in the oven for 2 hours. Turn down the heat to 90°C and dry for another 3,5-4 hours, depending on how soft you like them.

  2. In the meantime dice the red onion very very finely or pulse it in a food processor.

  3. When the tomatoes are done in the oven, transfer them to a jar, add the onion, basil and oregano and cover with oil. Store in the fridge for a few months! Enjoy!

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Pickled Tomatoes

A great way to make tomatoes last longer and enjoy them all year round. A little sweet and a little sour, with so much flavor!

Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 2 jars
Calories 29 kcal

What you will need

  • 300 g cherry tomatoes
  • 150 ml vinegar
  • 150 ml water
  • 100 g coconut sugar
  • a splash olive oil
  • fresh basil & oregano
  • 1/2 red onion
  • 2 garlic cloves

How to

  1. Into a pot add the vinegar, water, olive oil and coconut sugar. Bring to a boil and let simmer for about 3 minutes, stirring constantly so the sugar doesn´t burn but dissolve.

  2. In the meantime slice up the onion and garlic very very finely.

  3. Add the tomatoes, onion, garlic and herbs to a jar. When the vinegar-sugar mixture is done, pour it over. Let the tomatoes soak up the vinegar for a week and then it is ready to enoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Incredibly easy Strawberry and Pesto Couscous with Crumbled Feta

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I can’t stress this enough but summer REALLY is all about those quick and easy meals. And about all of the fresh fruits. So we are taking those super juicy and sweet large summer strawberries and packing them into the easiest „salad“ with couscous, pesto, feta and lemon and making it into a (no joke!!!!) 10 minute (healthy!) dish. We do not need anything more!

What is special about this dish?

Well, I guess everything! I mean, we all know those „basic“ combos, watermelon and feta, strawberry and spinach, feta and pesto, and so on, But really, a watermelon and feta salad or a strawberry and spinach one is nice but it really is not filling. maybe for 10 minutes ok, but that’s not what we want.

What is special is that there are so many different products used and combined into one dish! So many different flavours and textures mixed up in a bowl. It is the sweetness of the strawberries (which you really have to try because they are in season right now!!), the softness of the couscous, the crunch of the spinach, the nice tanginess from the feta and the saltiness from the pesto.

The pesto – a dream

I have already explained in a blog post whether pesto is healthy or not (you can read about it in the post for the and for the Ultra Green Pesto Salad with Burrata ). To summarise, you can say yes(-ish) if in moderation. But really, pesto is not just pesto. When you go to the supermarket there are many many different pestos. So just a few words about it.

Pesto is traditionally from Italy and made out of basil, olive oil, pine nuts, salt, garlic and parmesan cheese. And really, these are the only ingredients that should be in pesto. But if you go to the supermarket you are very likely to find one that is not high in quality since most of them are. A little tip here: look out for dark ones and check the ingredient label. the darker they are the higher the quality because the more basil is in there, and the less water!

I know, I know, it is not so easy to find a good pesto at the supermarket. That is the reason I have decided to try and order one online and let me tell you, BEST DECISION EVER. It literally tastes just like in Italy or homemade one!!! The perfect saltiness, a REAL basil flavour and not just watery paste with flavour enhancer.

I got it at PastaFani and it really is a game changer. Made out of 100% Austrian Ingredients and 100% organic ingredients. I am being serious, that exists AND it is tasty! Really, the best pesto I have ever bought somewhere. And it is so convenient. It comes straight to your door (delivered) and you can (and definitely will want to) add it on pretty much anything! Trofie with Pine Nuts and Potatoes, like in Italy, in Salad dressings, scrambled eggs, sandwiches, anything.

You can find the pesto here. If you want good pesto, get this one. It is insane!

Is this dish healthy?

Alright, enough said about pesto (if there is such thing as saying enough about pesto) but is this dish actually healthy or is it just super tasty? believe it or not, it is healthy too! You get in your vitamins, from your strawberries and spinach, a good amount of plant based protein, carbohydrates and fibre and healthy fats from the pesto. It is a pretty well balanced, healthy and delicious dish!

Although, I need to say that couscous is not quite as healthy as Quinoa is since it contains way less fibre but you can look out for wholegrain couscous to make it even healthier!

Substitutes:

Couscous – Quinoa, Millet
Strawberries – Raspberries
Feta Cheese – leave it out, sub for Mozzarella or Cottage Cheese
Spinach – lambs lettuce, arugula, kale
Pesto – do not substitute this (since this really makes the dish)

I genuinely love this recipe on hot summer days since it comes together really quick! It also works amazing for meal prep so you can take it on a picnic or to a friends house for barbecue or take it to work/ school for a delicious and healthy lunch!

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Incredibly easy Strawberry and Pesto Couscous with Crumbled Feta

Summer in a bowl. Takes you 10 minutes to make, combines juicy strawberries with tangy pesto, fresh feta and soft couscous. Tastes like a treat but is healthy. You´ll want it all summer long!

Course Appetizer, bowl, Main Course, Salad, Side Dish
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 4 people
Calories 450 kcal

What you will need

  • 240 g couscous
  • 400 g strawberries
  • 100 g spinach fresh one
  • 100 g feta cheese
  • 120-160 g basil pesto
  • some fresh basil leaves
  • salt & pepper
  • 1/2 lemon juiced

How to

  1. Prepare the couscous according to package instructions and generously salt it. (Usually you just have to pour boiling water on top but this varies from brand to brand).

  2. Remove the greens from the strawberries and quarter or half them. Roughly chop up the spinach and basil.

  3. For the dressing combine the pesto with the juice of the lemon and 1-2 tbsp of water.

  4. Once the couscous is done let it cool off a bit and then combine everything in a bowl. Divide onto plates and crumble the feta on top! Serve and enjoy!

I hope you really enjoy this recipe as much as I do!
Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière