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European Recipes

Nectarine and Goat's Cheese Salad

Nectarine and Goat's Cheese Salad

with couscous and honey mustard dressing

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Tags:

Family Friendly

•Veggie

•Quick Prep

•Super Quick

•Calorie Smart

Allergens:

Wheat

•Milk

•Almonds

•Mustard

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Couscous

100 grams

Goat's Cheese

2 unit(s)

Cucumber

2 unit(s)

Nectarines

2 unit(s)

Tomato

15 grams

Almonds

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

1 sachet(s)

Honey Mustard Dressing

2 sachet(s)

Paprika

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2308 kJ

Energy (kcal)552 kcal

Fat22.8 g

of which saturates9.8 g

Carbohydrate70 g

of which sugars27.7 g

Dietary Fiber2.2 g

Protein20.6 g

Salt8.1 g

Potassium442.1 mg

Calcium36.4 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

2

Boil 200ml water (4P: 500ml | 6P: 600ml) in a pot with a tight-fitting lid.
When boiling, remove from the heat, stir in the stock and couscous and cover the pot. Leave aside for 8-10 mins or until ready to serve.

3

Halve and pit the nectarines, then thinly slice into wedges. Once the almonds are toasted, return the pan to a high heat with a drizzle of oil. Add the nectarines and fry for 2-3 mins on each side or until caramelized and charred.

Meanwhile, roughly chop the shallot, tomato and cucumber.

4

Toss the couscous with the cucumber, shallot, tomatotoes, paprika, honey mustard dressing and one-third of the goat's cheese. Season to taste with salt and pepper. Divide in bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese. Arrange the charred nectarines over the salad.

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