Burrata and Strawberry Salad with Crispy Bacon

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 2 Tbsp of olive oil, and set aside.

Mix stock and 3 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 2 Tbsp of olive oil, and set aside.

Mix stock and 3 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 1Tbsp of olive oil, and set aside.

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 1Tbsp of olive oil, and set aside.

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 1Tbsp of olive oil, and set aside.

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!

Slice strawberries. Slice capsicums, removing the seeds. Slice cucumber. Mix honey/lemon juice with 1Tbsp of olive oil, and set aside.

Mix stock and 1¹⁄₂ cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

Heat a pan on medium high heat with a drizzle of oil. Add bacon and cook until brown and crispy, about 2-4 minutes.

Mix rocket/baby spinach, couscous, bacon, cucumber, capsicum and strawberries together. Season with salt and pepper to taste and divide the salad between plates. Top with burrata and dressing. Garnish with walnuts. Enjoy!