Grilled Nectarine Salad with Honeyed Goat's Cheese Pearls

Name: Grilled Nectarine Salad with Honeyed Goat's Cheese Pearls with toasted pistachios, giant couscous & basil-lemon vinaigrette
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Giant couscous; 50 g Honeyed goat's cheese pearls; 1 piece Nectarine; ½ piece Cucumber; 200 g Mini Roma tomatoes; 1 piece Shallot; 10 g Fresh basil; 1 piece Lemon; 20 g Pistachio nuts; 1 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 1 tablespoon Extra virgin olive oil; 1 teaspoon Mustard; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with toasted pistachios, giant couscous & basil-lemon vinaigrette

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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!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Special Ingredient

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Noten

•Pistachenoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine, Ei)

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

(May be present: Selderij)

½ piece

Lemon

10 g

Pistachio nuts

(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)

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

Energy (kJ)2583 kJ

Calories617 kcal

Fat25.1 g

Saturated Fat6.6 g

Carbohydrate76.1 g

Sugar18.4 g

Dietary Fiber10.7 g

Protein19.1 g

Salt0.6 g

Potassium490.1 mg

Calcium51.1 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Grill or Frying Pan

•Salad Bowl

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.