The ‘green goddess’ salad went viral a few years ago, but it’s since fallen off the grid in favour of salted tomatoes and whipped feta. That’s a shame because it’s delicious, simple to make and a brilliant way of getting healthy fats and powerful antioxidants into your diet. 

This warm salad version couldn’t be easier. The key thing about a green goddess salad is the dressing: green (obviously), creamy and zingy, and despite only having three ingredients, it’s brimming with goodness. Coriander is full of anti-inflammatory antioxidants and has been found to boast blood sugar-lowering properties. Avocado is a great source of vitamin E and folate, as well as monounsaturated fats (which help to protect against heart disease). Finally, the zingy flavour comes from lime juice, which is loaded with vitamin C.

You can make this recipe gluten-free by swapping couscous for rice or quinoa, and it’s as good cold as it is warm – making it the perfect mid-week meal prep lunch.

• ½ small red onion, finely chopped
• 1 large courgette, ½ peeled into long ribbons and ½ sliced on the diagonal
• 2 limes, juiced
• Salt and pepper
• 150g giant couscous
• 1 tbsp olive oil
• 4 HECK! meat-free chipolatas
• 1 large ripe avocado, halved, stoned and flesh scooped out
• 1 green chilli (or less, depending on your spice levels), roughly chopped
• Coriander, handful
• Rocket, 2 large handfuls

1. Put the red onion and courgette ribbons into a small bowl. Squeeze the juice of ½ lime, season with salt and pepper and toss together. Set aside.

2. Cook the giant couscous according to packet instructions. 

3. Meanwhile, heat the olive oil in a large frying pain over a medium-high heat. Fry the chipolatas for 5 minutes, then move to one half of the pan. 

4. Add the courgette slices to the other half and fry for 2 minutes on each side until everything is golden and cooked through. 

5. For the dressing, put half of the avocado into a blender along with the chili, coriander, remaining lime juice and 100ml water. Blitz until you have a smooth, creamy dressing. Season to taste.

6. Slice the cooked sausages and remaining avocad.

7. Tip the cooked giant couscous into a bowl. Add the dressing, rocket and fried courgette before gently stirring everything together so everything gets coated.

8. Divide the green couscous between two bowls. Top with the sliced sausage and avocado, along with the red onion and courgette ribbons. Serve!

Extracted from HECK! Recipes You Can Swear By, by HECK! (Ebury Press, £18.99).
Photography: Haarala Hamilton