Grilled Nectarine Salad with Honeyed Goat's Cheese Pearls
with toasted pistachios, giant couscous & basil-lemon vinaigrette- Gluten
- Tarwe
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- Mosterd
- Soja
- Lupine
- Ei
- May contain traces of allergens
- Selderij
- Sesamzaad
- Noten
- Pinda's
There is a seasonal ingredient in your box! Nectarine season has begun, so you can readily enjoy this delicious, juicy and sweet stone fruit. When grilled briefly, it adds a caramelised, summery boost of flavour to your dish. Refreshing and perfect for summertime!
Ingredients
75 g
Giant couscous
(Contains: Mosterd, Soja, Lupine, Ei, May contain traces of allergens, Gluten, Tarwe)
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
½ piece
Nectarine
¼ piece
Cucumber
100 g
Mini Roma tomatoes
½ piece
Shallot
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
½ piece
Lemon
10 g
Pistachio nuts
(Contains: Sesamzaad, Noten, Pinda's, May contain traces of allergens, Noten, Pistachenoten)
Not included in your delivery
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
- In the meantime, quarter the nectarine.
- Slice the cucumber into crescents, halve the mini Roma tomatoes and finely chop the shallot (see Tip).
Tip: if you don't like raw shallot, fry it with the nectarine in the next step.
- Heat a clean frying pan or grill pan over high heat. Toast the pistachios until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the nectarine wedges for 1 - 2 minutes per side.
- Meanwhile, quarter the lemon and finely chop the basil.
- In a salad bowl, combine the juice of a quarter lemon per person with the extra virgin olive oil, mustard, honey and half of the basil. Season to taste with salt and pepper.
- To the salad bowl, add the giant couscous, cucumber, mini Roma tomatoes and shallot. Toss well to combine with the dressing.
- Serve the giant couscous salad on deep plates.
- Top the salad with the goat's cheese pearls and nectarine.
- Garnish with the toasted pistachios, as well as the remaining basil and lemon wedges.
