Luxe Avocado Salad with Honeyed Goat's Cheese Pearls
with cherry tomatoes, crema di balsamico & walnuts
Goat's cheese has been popular for centuries - the ancient Greeks even called it 'the gift of the gods'. It's versatile, can be mild or strong, and fits perfectly into a range of both savoury and sweet dishes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
4 milliliters
Lemon-infused olive oil
50 g
Honeyed goat's cheese pearls
(Contains Milk)
40 g
Lamb's lettuce
8 milliliters
Crema di balsamico
(Contains Sulphites)
20 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
10 g
Fresh flat leaf parsley & basil
½ piece
Avocado
125 g
Red cherry tomatoes
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and boil the giant couscous for 12 - 14 minutes, covered.
- Drain when finished and rinse under cold water.
- Meanwhile, finely chop the onion. Halve and pit the avocado, then remove the skin and slice the flesh.
- Quarter the cherry tomatoes. Finely chop the fresh herbs.
- Heat a clean frying pan over high heat and toast the walnuts until lightly browned.
- Turn off the heat and add half of the honey, then mix well to coat.
- Heat the olive oil in another frying pan over medium-high heat. Fry the onion for 3 - 4 minutes.
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the lemon-infused olive oil and the rest of the honey.
- Add the giant couscous, the onion, the cherry tomatoes, the fresh herbs and the lamb's lettuce.
- Season to taste with salt and pepper, then toss well to combine.
- Serve the salad on plates.
- Top with the avocado and the goat's cheese pearls.
- Garnish with the honeyed walnuts and drizzle with the crema di balsamico to finish.