Go with the grain Wensleydale Salad

Serves 4 


200g couscous
2 tsp reduced salt vegetable stock powder or ½ vegetable stock cube
1 red onion, finely chopped
2 celery sticks, sliced
¼ cucumber, finely chopped
150g seedless red and green grapes, halved
100g ready-prepared pomegranate
Freshly ground black pepper
2 tbsp olive oil
2 tbsp lemon juice
Handful of mixed salad leaves
120g Wensleydale cheese (or Wensleydale & Cranberries)


1. Put the couscous into a heatproof bowl and just cover with boiling water. Add the stock powder or stock cube. Stir well, then leave for 15 minutes to swell.

2. Add the onion, celery, cucumber, grapes and pomegranate to the couscous. Season with a little black pepper and stir to combine.

3. Mix together the olive oil and lemon juice. Stir into the salad. Add the salad leaves, toss together and share between 4 serving plates, with the Wensley

Cook’s TipsTry using an alternative crumbly British cheese, such as white Cheshire, Lancashire, White Stilton or White Stilton with blended fruits. Prepared pomegranate is available pre-packed in most supermarkets these days – or use a fresh pomegranate. If you prefer, just use a chopped red apple instead.dale cheese crumbled on top.