Make this crowd-pleasing, bring-a-plate salad in advance.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

For the couscous:
1½ tablespoons extra-virgin olive oil
2 cups pearl couscous
4 cups hot vegetable stock (boiling water and a stock cube is fine)
2 cups raw sweetcorn kernels
1½ cups roasted red peppers (roast your own or use from a jar)
6 spring onions, finely sliced
1 cup finely chopped flat-leaf parsley
200g feta, crumbled
1 cup kalamata olives, pitted and chopped

For the dressing:
1 small clove garlic, squashed to a paste with ½ teaspoon flaky salt
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil

METHOD

Heat the olive oil in a medium pot set over medium heat. Add the couscous and stir until coated. Pour in the hot stock and bring to a simmer. Cover and cook for 10-12 minutes, until the grains are al dente.

Drain well and pour the grains into a bowl. Immediately stir through the sweetcorn kernels and roasted peppers. Set aside to cool while you make the dressing.

Whisk together the garlic, brown sugar and vinegar, then gradually whisk in the olive oil until emulsified. Pour two-thirds of the dressing over the salad and stir to combine. Add the spring onions, parsley, feta and olives. Pour over the remaining dressing and toss to combine.

Serve at room temperature. Store leftovers in an airtight container in the fridge for up to two days.

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