Cous cous kedgeree summer salad

Name: Cous cous kedgeree summer salad | Asda Good Living
Total time: 20 min
Yield: 6
Cuisine: Indian
Ingredients: 4 eggs; 525g Asda Spicy Vegetable Cous Cous; 2 x 120g Fishmonger’s Selection Ready to Eat Kiln Roast Trout Flakes; 4 spring onions, trimmed and sliced; 180g bag baby spinach; Large handful fresh coriander leaves; 4tbsp olive oil; 2tbsp lemon juice; 2tsp Asda Tikka Masala Curry Paste

Your fave brunch dish, reinvented. Just place the ingredients in a bowl and you’re ready to go...

By Asda Good Living,29th July 2016

Cook: 20 Mins

Serves: 6

Price: £1.60 per serving

Nutritional Information

Each 210g serving contains

Energy
1344kj
321kcal

16%

Fat
18.5g

Med
26%

Saturates
3.2g

Med
16%

Sugars
2.3g

Low
3%

Salt
1.68g

High
28%

of your reference intake.
Typical energy values per 100g:
640kj/153kcal

Ingredients

4 eggs

525g Asda Spicy Vegetable Cous Cous

2 x 120g Fishmonger’s Selection Ready to Eat Kiln Roast Trout Flakes

4 spring onions, trimmed and sliced

180g bag baby spinach

Large handful fresh coriander leaves

4tbsp olive oil

2tbsp lemon juice

2tsp Asda Tikka Masala Curry Paste

Method

Put a pan of water on to boil. Lower the eggs into the water and boil for 9 mins. Refresh under cold running water and cool. Peel and cut into wedges.

Put the boiled eggs with the cous cous, trout, spring onions and baby spinach in a transportable container. Scatter with coriander. Put the ingredients for the salad dressing in another container with a lid.

Just before serving, shake the dressing and pour over the salad. Toss gently.