When Summer comes, it’s time for fresh salads made of beauty and lightness, which combine healthy goodness in appearance and flavor.

Today, we go for a tasteful couscous salad prepared with vegetables and nasturtium flowers. These latters are characterized by sour-spicy flavor and are rich in vitamin C.

First of all, chop pieces of zucchini, peppers, eggplants, cherry tomatoes and Spring onions. Throw them all in a pan with extra virgin olive oil and fry for a few minutes to make the vegetables crisp. Add little white wine and let evaporate. A sprinkle of sea salt and pepper in the end.

As a second step, prepare the semolina flour couscous (one coffee cup per person) adding some boiling water mixed with table spoons of pesto sauce to it. Let the couscous rest just for five minutes. It will cook softly and it will also have scent and flavor of the fresh basil. Add the vegetables already cooked and mix all together. Add some capers and black baked olives. Have a taste and add a sprinkle of sea salt, only if necessary. Serve the dish to your guests with an edible decoration made of nasturtium-tropaeolum flowers and leaves of basil.

Enjoy the dish and your June Sunday. 🤗