Grilled Peach Salad with Caribbean Couscous Rice N’ Beans

Chargrilling peaches brings out their natural sweetness and this warm salad with soft peaches and a zesty dressing is perfect for summer dining or a BBQ. The Caribbean spice in our tasty grains complements the sweet peaches perfectly.


Make the dressing by whisking all the ingredients together in a small bowl. Set aside.

Heat a griddle pan or BBQ. Brush the cut sides of the peaches with oil and griddle until nicely charred. Add the sprigs of thyme to the griddle.

Cook the grains according to the packet instruction and fluff with a fork. Spread the grains on a serving plate and scatter over the rocket. Sit the peaches on top and spoon over the dressing. Garnish with the roasted sprigs of thyme.



  • 2 peaches, cut in half and stoned
  • 1 tbsp olive oil
  • a few sprigs of thyme
  • 1 x pouch Ainsley Harriott Caribbean Couscous Rice n’ Beans
  • a handful of rocket leaves
  • For the Dressing
  • 3 tbsp olive oil
  • juice and zest of 1 lime
  • 1 tsp runny honey
  • small clove garlic, grated or minced
  • 1 tsp thyme leaves, chopped
  • pinch of salt and pepper