1. Refogar os cogumelos
   Em uma frigideira, aqueça a manteiga e refogue o alho com os cogumelos até que fiquem dourados.
2. Adicionar creme, queijo e ervas
   Acrescente o creme de leite fresco, o parmesão ralado e as ervas (tomilho e salsinha). Tempere com sal e pimenta.
3. Montar o gratinado
   Distribua a mistura em ramequins ou em um pequeno refratário.
4. Preparar a farofa crocante
   Misture as nozes picadas, a farinha de rosca (ou panko), o azeite e uma pitada de sal.
5. Finalizar e gratinar
   Espalhe a farofa sobre os cogumelos e leve ao forno pré-aquecido a 200°C por cerca de 15 minutos, até que fique dourado e crocante.

1. Step 1: Cook the Couscous
   Cook 1 cup of pearl couscous according to the package instructions. After cooking, pour off any remaining water and allow the couscous to cool to room temperature. Fluff with a fork.
2. Step 2: Grill the Peaches
   Brush peach halves with olive oil. Heat a grill or grill pan over medium heat and place the peaches cut side down. Grill for 2–3 minutes on each side until beautifully charred and tender. Allow to cool slightly, then slice.
3. Step 3: Toss the Base
   In a large bowl, combine the cooled couscous, arugula (if using), torn basil leaves, and toasted pine nuts.
4. Step 4: Mix the Dressing
   In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a dash of salt and pepper—then whisk until smooth and well blended. Pour the dressing over the salad and give it a gentle toss so everything gets beautifully coated.
5. Step 5: Assemble and Serve
   Arrange the grilled peach slices over the top of the salad. Tear the burrata cheese over everything. Season with additional salt and pepper to taste. Serve immediately and enjoy every bite!

Pour: 8 people

Source: https://www.recipesrealm.net/grilled-peach-burrata-couscous-salad/

1. Trim and peel the courgettes, quarter lengthways, cut away and discard the seedy core, then roughly chop and place in a large shallow casserole pan on a medium heat with 2 tablespoons of olive oil and the dried mint. Cook gently for 30 minutes, stirring regularly, then mash half the courgettes with a potato masher and fold back through the rest. Season to perfection and leave to cool for 5 minutes.
2. Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up.
3. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.

Top Tip: PS If you want to use courgette flowers, like I have in the picture, have a go at growing them yourself (it’s really easy!), or buy them from farmers’ markets, as you’ll rarely find them in supermarkets. Simply open them out, arrange on top of the tart and drizzle with a little oil before baking.

Total Time: 1 h 35 min
Difficulty: Not too tricky
Pour: 4 people