WOW, this recipe is SO easy! It’s exactly what you need this summer: a fresh, simple take-to-a-braai salad.
Make it ahead of the party so you can mingle more! By the way, it pairs beautifully with a crisp glass of De Grendel Sauvignon Blanc.
You will need
1 jar of Pesto Princess Basil & Chilli Pesto
3 Tbsp extra virgin olive oil
1 cup of pearl couscous, cooked according to package instructions
200g shelled peas, blanched
100g green beans, chopped
1 1⁄2 cups cucumber, diced
1⁄2 red onion, diced
1 avocado, diced
3–5 radishes, sliced
Micro greens and edible flowers to serve (optional)
How to
1. In small bowl combine the pesto with the olive oil and mix.
2. In a large bowl add the cooked couscous, peas, beans, cucumber and onion. Combine.
3. Pour over the pesto vinaigrette and mix until all the ingredients are coated. Transfer into a serving bowl and top with avocado and radishes.
Garnish with micro greens and edible flowers for that summer feeling and serve with a chilled glass of De Grendel Sauvignon Blanc.
