Go Back
+ servings
Grilled Plum Salad with Goat's Cheese, Couscous and Mint
Print

Grilled Plums with Couscous and Mint

A simple late summer salad of grilled plums served with almond and mint couscous
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 as a side, 2 as a main
Author Chris @thinlyspread

Ingredients

  • 2 ripe but firm plums , halved and stones removed
  • 1 tsp sunflower oil
  • 125 g wholegrain couscous
  • 200 ml vegetable stock
  • 4 spring onions
  • 25 g almonds
  • 2 tbsps olive oil
  • juice of a lemon
  • 25 g fresh mint
  • 25 g soft goat’s cheese/vegan feta/smoked tofu
  • black pepper

Instructions

  • Brush a griddle pan with 1 tsp sunflower oil and heat until just smoking - if yu don't have a griddle pan you can pop them under the grill until browned and juicy. 
  • Place the plums cut side down on the hot griddle and cook for 4 minutes.
  • Pour the hot stock over the couscous, cover and leave to stand for 5 minutes, fluff with a fork to break up any clumps.
  • Toast the almonds in a dry frying pan for a minute or two until just browned and aromatic.
  • Whisk together the olive oil, lemon juice and mint.
  • Stir the spring onions, almonds and mint dressing into the couscous, keep a little bit to drizzle on your plums
  • Serve, topped with the grilled plums, crumbled goats cheese/vegan feta/smoked tofu, drizzled with the remaining mint dressing and finished with a good grinding of black pepper.