|1 head||broccoli, roughly chopped|
|1 cup||large couscous|
|1 cup||cubed cucumber|
|1 Tbsp||Dijon mustard|
|¼ cup||flavourless oil|
|2 Tbsp||white vinegar|
|2 tsp||brown sugar|
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- Blend the broccoli in a kitchen processor until it resembles bread crumbs.
- Cook the couscous as per packet instructions. Drain and toss through the broccoli while hot, along with the rocket leaves. Leave until it is room temperature.
- Crumble in the salmon, cucumber and feta.
- For the dressing, combine the mustard, oil, vinegar and sugar, shaking well. Pour over the salad and toss. Serve at room temperature.