Grilled Apricot & Moroccan Medley Salad with Almonds & Harissa-Honey Dressing

This is a sweet, refreshing and summery salad with a hint of chilli from harissa.  Perfect for al fresco dining to enjoy on its own with a crisp white wine or as a barbecue side dish. Grilling apricots deepens their flavour, bringing out their natural sweetness – delicious with the aromatic spice in our couscous and the salty cheese.

Method

Prepare the couscous according to the packet instructions. 

Heat a griddle pan over a medium-high heat until nice and hot. Brush the apricots on the cut side with oil and place on the griddle. Cook for 2 minutes without moving until chargrill marks have appeared and the apricots have softened slightly, turn and grill the other side for a minute or two. Remove to a plate, cover with foil and set aside.

Meanwhile, whisk together the olive oil, harissa and honey for the dressing. Add lemon juice to taste and season with salt. 

Fluff the couscous and toss through half the chopped herbs and the spring onions. Arrange on a serving plate and scatter over the rocket leaves. Arrange the apricots on top and drizzle over the dressing. Scatter with nuts (if using) and the crumbled feta.

Tip: use a piece of lightly oiled parchment paper to line your griddle pan – this prevents your fruit from sticking yet still allows for lovely grill marks…best of all you have a clean griddle!

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Ingredients

  • For the Grilled Apricot & Moroccan Medley Salad
  • 1-2 packets of Ainsley Moroccan Medley Couscous
  • 6-8 fresh ripe apricots, halved
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 spring onions, finely sliced
  • handful of rocket leaves
  • handful of blanched almonds (or pistachio), toasted, roughly chopped (optional)
  • 125g feta or goat’s cheese, crumbled
  • For the Dressing
  • 2 tbsp olive oil, plus extra for brushing
  • 1-2 tsp harissa
  • 2 tsp honey
  • ½ lemon, for squeezing