I love the smooth creaminess of goat’s cheese, and it adds a rich depth to this salad. This is a fantastic summer lunch – so quick and easy to throw together, with fresh punchy flavours. Enjoy out in the sunshine with a glass of homemade lemonade.
100g cous cous
125ml chicken stock (preferably made with organic stock cubes)
125g goat’s cheese, crumbled
Handful of cherry tomatoes, quartered
4 spring onions, chopped
Handful of fresh herbs – such as basil and coriander, chopped
Grated lemon zest (to taste, about 1/3 of a lemon)
Some really good extra virgin olive oil and balsamic vinegar – a good glug of each
Pour the boiling stock over the cous cous, cover and leave to stand (according to instructions, usually less than 10 minutes).
Prepare the other salad ingredients while you wait, then fluff up the cous cous with a fork, and the remaining ingredients.
Toss together, taste the seasoning and adjust as necessary. Enjoy!