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Gluten Free, Keto, Vegan and Vegetarian

Asparagus, Broad Bean & Pomegranate salad

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Ingredients

  • 2 cups boiling water
  • 2 tspn Urban Forager Vegetable Stock Concentrate
  • 2 cups couscous (for keto option, swap for cauliflower rice)
  • 1 pomegranate, seeds removed and set aside
  • 1 bunch asparagus
  • 500g pack of frozen broad beans (or 500g fresh if you have them)
  • 400g marinated feta (*for a vegan option, use vegan feta instead)
  • Fresh greens to garnish (we used parsley sprouts but you could use water cress, mizuna shoots, mixed micro greens)
  • Dressing:
  • 1/4 cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tspn, extra, Urban Forager Vegetable Stock Concentrate
  • ½ tspn pomegranate molasses
  • ½ tspn cracked black pepper

Dressing

  • 1/4 cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tspn, extra, Urban Forager Vegetable Stock Concentrate
  • ½ tspn pomegranate molasses
  • ½ tspn cracked black pepper

Instructions

  1. In a 6 cup bowl or pot, combine stock with water
  2. Stir couscous through the water, cover and set aside. Fluff up with a fork after 5 minutes.
  3. Blanch asparagus by bring to boil in a pot then plunging into iced water (alternatively, zap for a few minutes in microwave until just tender then plunge into iced water and set aside
  4. If broad beans are frozen; defrost, peel hard skins away and set aside. If broad beans are fresh; blanch and plunge into iced water, then peel hard skins away and set aside.
  5. For the dressing, combine ingredients in a jar and shake
  6. To assemble, mix half the pomegranate and broad beans through the couscous with half the dressing, top with remaining broad beans and pomegranate, asparagus, crumbled feta, greens and remaining dressing.

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