Grilled Peach, Israeli Cous Cous and Burrata Salad with Pistachio Pesto

13 Jun 2023

grilled peaches with burrata

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.


  • 150g giant (Israeli) cous cous
  • 4 peaches, halved and stoned
  • 1 burrata
  • Handful basil leaves
  • Handful cherries, pitted and halved
  • 10-15 cherry tomatoes, halved
  • 70g shelled pistachios
  • 45g Parmesan, grated
  • Small squeeze lemon juice
  • 1 clove garlic
  • 6 tablespoons extra virgin olive oil
  • Large handful basil leaves
  • Pinch mild chilli flakes (optional)




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.

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Make the pistachio pesto by combining all the ingredients in a blender and whizzing to a paste.

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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.

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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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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