Couscous Salad with Basil & Chilli Pesto

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.