Grilled Nectarine Salad with Honeyed Goat's Cheese Pearls
with toasted pistachios, giant couscous & basil-lemon vinaigrette4.5(266)
Calories
:
620 kcalProtein
:
19.3g proteinTotal
:
15 minutesDifficulty
:
EasyExtra Veggies
Veggie
Calorie Smart
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
- Sesamzaad
- Noten
- Pinda's
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
½ piece
Nectarine
⅓ 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)2596 kJ
Calories620 kcal
Fat25.2 g
Saturated Fat6.6 g
Carbohydrate76.4 g
Sugar18.7 g
Dietary Fiber8.9 g
Protein19.3 g
Salt0.6 g
Potassium574.8 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
