Recipe provided by Courtney Roulston
4 large Summer yellow peaches, washed
4 large Summer yellow or white nectarines, washed
350g fresh mozzarella cheese, (or Bocconicini-soft white cheese stored in liquid)
1 red onion, peeled, sliced into thin wedges
1 cup basil leaves, picked
+ Nut Salad
200g pearl couscous
250g Cooked black (can use rice microwave pouch rice)
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
Zest and juice of 1 large lemon (about ½ cup)
3 tablespoons extra virgin olive oil, plus extra to serve
2 teaspoon maple syrup
Sea salt and Black pepper
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 basil leaves. Drizzle with extra olive oil and cracked black pepper just before serving.
This recipe and more delicious recipes from Courtney Roulston can be found here.