Chargrilled Nectarine, Burrata & Soft Herb Salad with Tomato & Chili Couscous

This is a beautiful and impressive looking salad that’s so quick and simple to make and delicious to eat. Great for a light lunch to share with friends or as a side dish for summer dining.


Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.

Heat a ridged chargrill pan over a medium-high heat (or preheat a BBQ). Brush the nectarines with a little oil and cook for 1-2 minutes on each cut side until lightly charred. Remove from the heat.

In a small bowl whisk together the olive oil, lemon juice and honey and stir through the chilli flakes and a little seasoning.

Stir the chopped mint through the couscous and tip onto a serving bowl or plate, leaving a space in the middle for the burrata. Arrange the grilled nectarines on top and place the burrata in the middle. Season the burrata with a little flaked salt. Scatter over the herb leaves, drizzle over the dressing and grind over some black pepper.



  • 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
  • 2 nectarines or peaches, ripe but firm, stoned and quartered
  • 1 tbsp chopped fresh mint, plus extra leaves
  • handful of basil leaves
  • 1 ball of burrata
  • 2 tbsp olive oil, plus extra for brushing
  • ½ tbsp lemon juice
  • 2 tsp runny honey
  • ½ tsp chilli flakes
  • flaked sea salt & freshly ground black pepper
  • toasted rustic bread or bruschetta to serve (optional