Sweet summer peaches are charred with asparagus, piled on top of a bed of pearl cous cous and drizzled in a creamy basil dressing. Topped with toasted almonds, creamy bocconcini, avocado and herbs, this is a super summer salad that is the star of the table. Easy to prep ahead, this is a salad with substance and is delicious as leftovers!

The real star of this salad is the basil dressing. It can be used in so many ways. I’ve even used it as a dipping sauce for tuscan grilled chicken thighs when entertaining! It adds such a beautiful freshness and indulgent creaminess that coats everything so well.

I like to serve this salad with barbeque grilled chicken on a warm summers day however it is also substantial enough to be enjoyed by itself for a light lunch.

The dressing can be made 1 day prior to serving. I like to cook the couscous the day before entertaining and simply assemble at the time. Entertainers delight!

What's in this recipe?

Creamy basil dressing

Yoghurt & mayo
Yohgurt and mayonnaise are the base of this dressing. The yoghurt adds tartness and the mayo adds creaminess.
Basil & mint
A combination of basil and mint makes this dressing addictive. Basil for fragrance and mint for freshness.
Lemon juice & zest
Lemon juice adds acidity and brings out the flavour of the herbs. Zest helps to reinforce the lemon flavour. Can be substituted with lime juice and zest.
Garlic
Garlic adds a little zing and flavour to the dressing. Please use fresh garlic here.
Salt
Just a touch of salt brings out the flavours in this dressing, making it addictive!

Thai red curry butterflied chicken

Pearl cous cous
Small round balls of pasta that bulk up this salad and absorb the beautiful flavours of the dressing. I like to toast this before cooking it to give the salad a slight nutty flavour. Can be substituted with quinoa for a gluten free salad.
Asparagus
Use fresh asparagus, as thin as you can find it so it cooks quickly on the barbeque. Bulks up the veg in this salad and gives it a wonderful, interesting summer taste.
Peaches
Fresh summer peaches give this salad a beautiful sweetness. They are a match made in heaven with the creamy basil dressing. Can be substituted with nectarines or even halved apricots.
Bocconcini & avocado
Bocconcini add creaminess to this dish. Bocconcini can be substituted with torn fresh mozzarella or goat’s cheese.
Basil & coriander
Basil for fragrance and coriander for freshness, these herbs add vibrancy in terms of taste and appearance.
Olive oil
A good quality extra virgin olive oil is used to slightly toast the couscous before it is cooked. Can be substituted with canola or avocado oil.
Sliced almonds
Sliced almonds add crunch and a lovely, toasted flavour to the salad. Can be substituted with flaked almonds or toasted pine nuts.

Step-by-step photos

Mixing dressing

Cooking cous cous

Charring peaches & asparagus