RED PEPPER, MELON AND COUSCOUS LAYERED SALAD
Prep time 15 mins Assembly time 15 mins Serves 4 175g couscous 500ml hot vegetable stock 4 tbsp extra-virgin olive oil 2 tbsp white grape vinegar 2 red peppers, cored, de-seeded and finely diced 500g cream cheese, softened Juice of ½ a lemon 1 small handful basil leaves, finely sliced, plus extra to garnish ½ Galia melon, peeled, de-seeded and roughly sliced Place the couscous in a heatproof bowl and stir in the stock. Cover the bowl tightly with clingfilm and let stand for 10 minutes. Meanwhile, whisk together the olive oil and white grape vinegar with a little salt and pepper to taste in a mixing bowl. Add the peppers, stir well, and let stand at room temperature. In the meantime,
beat the cream cheese with the lemon juice, 3 tbsp hot water, and some salt and pepper to taste in a mixing bowl. Once the couscous has absorbed the stock, fluff with a fork to separate the grains. Stir the sliced basil into the red peppers. To assemble, place a metal ring mould on a serving plate. Fill with a layer of the couscous, packing it down with the back of a tablespoon. Top with some cream cheese followed by an even layer of melon slices. Top with a thin layer of red pepper followed by more couscous and more cream cheese. Top with more melon and spoon over some dressed red pepper. Garnish with sprigs of basil before serving.