This was a just a salad where I grabbed what I had in the house and put it all together! It was a lovely fun salad with lots of vibrant colours and flavours. Had I thought about it some herbs would be nice in here too, or you could exchange the lemon juice for balsamic.
60g Israeli couscous
1 small courgette, sliced
1 tbsp pine nuts
8 cherry tomatoes, halved
2 artichoke hearts, quartered
30g soft goats cheese
1 tsp olive oil
juice 1/4 lemon
Bring a pan of water to the boil and cook the couscous according to packet instructions. Drain, run under the cold tap and then drain again well.
Meanwhile, heat a frying pan and add the pine nuts, toast until golden.
Tip the pine nuts out of the pan and add a little oil. Heat and then add the courgette and cook until browned. Leave to cool.
Put all of the ingredients into a bowl, drizzle over the olive oil and squeeze over the lemon juice. Stir well to combine and pack into a lunchbox or serve.