Grilled Glazed Plum, Burrata, Bacon + Basil Pearl Couscous Salad with Balsamic Honey Dressing
serves 4
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you will need
2 cups pearl couscous/fregola
Extra virgin olive oil
Olive oil
8 slices smoked bacon rashers|
8 ripe black plums (or peaches), 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
Cook pearl couscous as per individual packet instructions. Drain, drizzle with some EV olive oil, and 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 olive oil and grill on a pan until grill marks form and the plum is slightly softened.
Remove and allow to rest on a paper towel.
Cook bacon until crisp - either by grill/broiler or in a pan - whichever you prefer. Drain on a paper towel and then cut into small pieces. Set aside.
Using a small, sharp knife, scrape away piths and seeds from the 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 and 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 the other salad ingredients.
Add all ingredients into a screw-top jar to make dressing and shake very well. Season to taste.
Turn into a serving bowl/platter and scatter with remaining basil leaves. Toss in a little dressing and serve extra on the side.