Mrs Bell's salad cheese with couscous broad beans peas and mint

Mrs Bell’s Salad Cheese with Couscous, Broad Beans, Peas and Mint

Main courseServes 4

Put a summery spin on your bank holiday feasting with this delicious salad from the team at award-winning cheesemakers Shepherds Purse. Using their Mrs Bell's Salad Cheese paired with couscous and mint gives a light, summery feel to this dish which can be served alongside a main course as a scrumptious side, or as an indulgent lunch now the weather is improving! For more recipe inspiration and to buy their range online visit www.shepherdspurse.co.uk  

Ingredients

225g couscous
4-5 tbsp extra-virgin olive oil
225g fresh or frozen broad beans
225g fresh or frozen peas
4 plum tomatoes, deseeded and finely chopped
4 tbsp chopped fresh mint
150g Mrs Bell’s Salad Cheese

Method

  1. Put the couscous into a large bowl and gradually stir in 300ml of warm water until it is all absorbed. Leave to stand for 10-15 minutes until the grains are tender and plump.
  2. Stir in 1 tablespoon of olive oil and rub the grains between your fingers to break up any lumps.
  3. Cook the broad beans and peas in boiling salted water for 4-5 minutes until just tender, then refresh under cold running water and drain well.
  4. Remove the tough outer white skin from the broad beans, then stir the beans and peas into the couscous along with the tomatoes and mint.
  5. Season the remaining olive oil well and pour over the couscous, using a fork to distribute it.
  6. Stir in the Fettle.
  7. Chop the Mrs Bell's Salad Cheese into cubes and gently stir into the mixture
  8. Spoon into bowls or on to a platter to serve.