Courtney's Peach, Bocconcini and Nut Salad

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SERVING SIZE:

  • 6-8 Serves

INGREDIENTS:

  • 4 large yellow peaches, washed
  • 4 large yellow or white nectarines,  washed
  • 350g fresh Bocconcini cheese
  • 1 red onion, peeled, sliced into thin wedges
  • 1 cup basil leaves, picked

Nut Salad:

  • 200g pearl couscous
  • 1 x 250g Coles black rice microwave pouch
  • ½ cup pomegranate seeds, plus extra to serve
  • ½ cup currants
  • ½ cup roasted almonds, chopped
  • ½ cup walnuts, chopped
  • ½ cup sunflower seeds, toasted
  • ½ cup pepita seeds, toasted
  • 80g baby spinach leaves
  • ½ bunch flat leaf parsley, chopped     

Dressing:

  • Zest and juice of 1 large lemon
  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • 1 teaspoon maple syrup
  • Sea salt and Black pepper

 

METHOD:

  • To make the nut salad, cook the pearl cous cous in boiling salted water for 10-15 minutes, or until just cooked through. Rinse under cold water, drain and place into a large bowl.
  • Mix all the remaining nut salad ingredients through the cous cous. Whisk the dressing ingredients together in a bowl and pour over the salad. Toss well to combine.
  • Place the nut salad onto a large serving platter.
  • Slice the peaches and nectarines into wedges and discard the seeds. Arrange the peaches onto the serving platter and scatter over the mozzarella cheese, onion and picked basil leaves.
  • Drizzle with extra olive oil and cracked black pepper just before serving.

Our friends at Wine Selectors recommend pairing this dish with a Fiano.

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All recipe ingredients available at