13 Jun 2023
50 minutes | easy | Serves 4
This is such a vibrant vegetarian main course for summer grazing and it works well as part of a spread or served on its own. The peaches sweeten and caramelise on the grill, contrasting well with the creamy burrata and vibrant pistachio pesto, which sings with basil and lemon. Any leftover pesto is lovely stirred through pasta, as you would expect.
Bring a large pan of salted water to the boil and add the couscous. Cook for 8-10 minutes, then drain and mix with a little olive oil to stop it sticking together.
Make the pistachio pesto by combining all the ingredients in a blender and whizzing to a paste.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to high. Brush the peaches with oil and grill for 10 minutes, or until charred and softened.
Combine the peaches with the remaining salad ingredients except the burrata and half the pesto. Spread the salad out onto a platter, then top with the burrata and more pesto to serve.
You could substitute nectarines for the peaches in this recipe, or sub pistachios for another nut such as pine nuts or hazelnuts.
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