2 bell peppers

1 cup of couscous

150g of chicken, diced 

2 tbsp pesto

200g goat's cheese, sliced

2 courgettes

100g bag rocket leaves

200g pack feta cheese crumbled

bunch mint, leaves picked

120ml extra virgin olive oil

2 tbsp red wine vinegar or lemon juice

1 tsp Dijon or wholegrain mustard

1/2 tsp runny honey or pinch of sugar


Use a small knife to cut the top off the peppers and scoop out the seeds, and then cut the pepper in half.

Sit the peppers on a plate, cut-side up, and cook in the microwave on high for 5-6 minutes or until they have wilted and softened.

While the pepper is in the microwave, cook the chicken in a frying pan until it is cooked on the inside and golden, then set to one side. 

Cook the couscous according in the packet instructions and mix in the pesto, cooked chicken and two thirds of the cheese.

Place the peppers in an oven proof dish and scoop the couscous in to the peppers, topping with the remaining cheese.

Place in the oven or cook under the grill for 8 – 10 minutes.

Whilst the peppers are cooking, prepare the salad and dressing.

Peel the courgettes in to long ribbons using a potato peeler.

On a serving platter arrange the rocket and place the courgette ribbons on top.

Scatter over the feta and mint leaves.

In a small bowl mix the olive oil, red wine vinegar, mustard and honey  and drizzle over the salad.

Products Used

KitchenCraft Fixed Head Peeler 

MasterClass Vitreous Enamel Square Pan 

KitchenCraft World of Flavours Italian Oil / Vinegar Bottle