Whether your Christmas dinner is early or late in the afternoon, this salad will last perfectly the whole day.
You will need:
2½ cups cous-cous
½ cup halved red cherry tomatoes
½ cup halved yellow cherry tomatoes
1 avocado pear, sliced
½ chopped chilli pepper
½ cup tinned peach slices, thinly sliced
3 cups wild rocket leaves
½ cup mint leaves, chopped
100g chopped walnuts
Balsamic reduction salad sauce
Place the cous-cous in a bowl with boiling water and cover with clingwrap. When the cous-cous has doubled in size, it is ready for serving. Arrange the cous-cous on an oblong salad serving dish.
Add all the salad ingredients on top.
Add the rocket and mint leaves, as well as the peach pieces, chilli pepper, red and yellow tomatoes, followed by the avocado pear and walnuts.
Pour over a generous layer of balsamic salad sauce just before serving.