Warm Charred Zucchini, Roasted Peach and Pearl Couscous Salad with Whipped Mint Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the peach wedges with 15 ml (1 tbsp) olive oil, a pinch of the salt, and some of the black pepper. Roast for 12 to 15 minutes, until tender with caramelized edges. Set aside.

2. 2

   Meanwhile, bring the water to a boil in a medium saucepan. Add the pearl couscous and 3 g (1/2 tsp) salt. Cook over medium heat for 8 to 10 minutes until tender. Drain if needed, transfer to a large bowl, and toss with 15 ml (1 tbsp) olive oil to keep it loose.

3. 3

   Heat a large skillet or grill pan over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and cook the zucchini in a single layer for 5 to 7 minutes, stirring once or twice, until browned and lightly charred. Season with a pinch of salt and pepper.

4. 4

   In a small processor or using an immersion blender, blend the feta cheese, Greek yogurt, half of the mint, 1 tsp lemon zest, and 15 ml (1 tbsp) lemon juice until thick and smooth. If needed, add 1 to 2 tsp water to loosen slightly.

5. 5

   Make the dressing by whisking together the honey, Dijon mustard, shallot, 30 ml (2 tbsp) lemon juice, the remaining 15 ml (1 tbsp) olive oil, the rest of the salt, and black pepper to taste in a bowl. Whisk until emulsified.

6. 6

   Add the charred zucchini, arugula, half of the pistachios, the remaining mint, and most of the dressing to the bowl with the couscous. Toss gently to combine without overly wilting the arugula.

7. 7

   To serve, spread a layer of whipped feta on each plate or on a large platter. Spoon the couscous salad on top, arrange the roasted peaches over it, and finish with the remaining pistachios, a little more lemon zest, and the rest of the dressing. Serve warm.