INGREDIENTS:

• 1 cup pearl couscous

• 6 peaches

• 6 tablespoon extra virgin olive oil 

• 2 bunch broccolini 

• 300g green beans 

• 1 cos lettuce or butter lettuce

• 1 cup rocket

• Scant ½ cup mint leaves

• ¼ cup chives, roughly chopped 

• Scant ½ cup basil leaves

• 1 block vegan herb garlic boursin cheese

• Pepper

METHOD:

1. Cook pearl couscous to packet instructions. 

2. Heat a griddle pan (or a frying pan) on medium heat. 

3. Use a knife to split peaches in half and remove seeds. Coat peaches in 1 tablespoon olive oil and place flesh side down in pan. Cook for 5 minutes, flip and cook for another 5. Put peaches to side.

4. Clean out pan and bring back to a medium heat with another 1 tablespoon olive oil. Chop ends off broccolini and charr in pan for 3 minutes each side. Don’t crowd your pan, broccolini needs to be in a single layer, you may need to do this in 2 batches.

5. Clean out pan and bring back to medium heat with another 1 tablespoon olive oil. Top and tail green beans and add to pan with garlic and cook for 1-2 minutes, shaking pan every 30 seconds. Don’t crowd your pan, you may need to do this in 2 batches.

6. On a platter, scatter with cos lettuce and rocket. In a bowl mix together pearl couscous, broccolini, beans, mint, chives and basil. Mix well to combine. Pour over your lettuce layer. 

7. Top with peaches and torn herb garlic boursin. 

8. Drizzle with remaining oil and salt and pepper. 

Serves: 6-8 as a side

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.