Grilled Glazed Plum, Burrata, Bacon & Basil Pearl Cous Cous Salad with Balsamic Honey Dressing / WKA

Course

Starter
Difficulty

Easy
Prep Time

SERVES 6-8

INGREDIENTS /
2 cups pearl Couscous – SEE NOTES BELOW
Extra virgin olive oil – SEE NOTES BELOW
Olive oil
8 slices smoked bacon rashers
8 ripe black plums (or peaches), pit removed, quartered
Large handful fresh basil leaves
1/2 large preserved lemon
2 large balls Burrata cheese
3/4 cup flaked almonds – toasted
Salt + freshly ground black pepper

FOR THE DRESSING
2 tbsp extra virgin olive Oil
1 1/2 teaspoons Balsamic Vinegar
1 tsp Dijon Mustard
1 Shallot, minced
1 tbsp runny honey
Salt + freshly ground black pepper

METHOD /
Cook pearl couscous as per individual packet instructions. Drain, drizzle with a little EV olive oil, season with salt and freshly ground black pepper to taste. Set aside.

Heat a cast iron griddle pan until very hot/smoking.

Brush plum quarters with a little olive oil and grill on pan until grill marks form and plum is slightly softened.
Remove and allow to rest on paper towel.

Cook bacon until crisp – either by grill/broiler, or in a pan – whichever you prefer. Drain on paper towel and then cut into small pieces. Set aside.

Using a small, sharp knife, scrape away pith and seeds from preserved lemon and discard. Very finely slice and dice the skin.

Finely chop half your basil leaves, retaining smaller ones for later.

Add cooked couscous, bacon, chopped basil, flaked almonds and diced preserved lemon into a mixing bowl, combine well. Season to taste with salt and freshly ground black pepper – if required.

Roughly tear Burrata into medium pieces and add to the salad along with the chargrilled plums. Using a large slotted spoon carefully combine into the other salad ingredients.

To make dressing, add all ingredients into a screw top jar and shake very well. Season to taste.

Turn out into a serving bowl/platter and scatter with remaining basil leaves. Toss in a little dressing and serve extra on the side.

NOTES /
Pearl Couscous is also known as ‘Fregola’. I was used to calling it that whilst living in Australia. In Ireland you can buy it easily in most supermarkets. Dollard & Co. and SuperValu definitely stock it. This is the brand I use here.

I have both Olive Oil and Extra Virgin Olive Oil in the ingredients list. This is because I never cook/fry with EVOO. It’s smoking point is too low and when frying etc. I always use ‘normal’ olive oil or light olive oil. I often substitute with Rice Bran Oil as that is a lot healthier and has a higher smoking point.

All ingredients listed are available to buy from the Dollard & Co. Food Hall now.

Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here