With the beginning of the wedding season and looking at the environmental impact of the work that we do we started to investigate the benefits of bio-degradable service ware for our event catering.

After much research, they need to be stable and to last for a longer time on the tables we found the palm leaf ones being the best for our work, they are made from natural leaves pressed into shape , free from chemical, ideal for hot or wet foods and commercially compostable.

What could be more ECO than tableware which falls straight from the tree? The natural palm leaf tableware is made of Areca nut palm leaves gathered in the forests of Kerala, Southern India.

Fallen leaves are collected, soaked in spring water, heat pressed into shape, then dried. There are no coatings, no additives and no chemicals just the natural leaf. There are natural variations in the final colour and thickness, as no two leaves are the same! All of them are compostable.

We have found them easy to use and really do showcase the food that we do too .

Recipe

Meet my favourite couscous salad, featuring pearled couscous and colourful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colourful rounds of thinly sliced raw courgette and yellow squash. That’s right, raw squash! It’s so good.

This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta.

Mediterranean Couscous Salad with Raw Squash and Feta

This couscous salad with raw squash and bold Mediterranean flavours is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe for 6 side servings.

INGREDIENTS

    • 1 ⅓ cup pearl couscous
    • ⅓ cup pine nuts
    • ⅓ cup extra-virgin olive oil
    • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
    • 1 large shallot, finely chopped (about ½ cup)
    • 2 cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
    • 1 pint grape or cherry tomatoes, quartered
    • 4 ounces feta cheese, crumbled (½ cup)
    • ⅓ cup pitted and thinly sliced Kalamata olives
    • 1 medium zucchini, sliced into super thin rounds
    • 1 small yellow squash, sliced into super thin rounds
    • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley

INSTRUCTIONS

1) Cook the couscous until al dente, according to package directions. Drain off any excess water.
2) Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
3) In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
4) Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, courgette and squash, and basil. Stir to combine.
5) Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavour, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.