Couscous Salad with Pumpkin and Pecorino Red Chilli

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Floridia Pecorino Red Chilli is a natural cheese manufactured from fresh pasteurized cow’s milk. This cheese is a drum-shaped wheel, firm in texture with a hard body and distributed through the cheese are red pepperoncino flakes. Pecorino Red Chilli Cheese is matured for a minimum of 4 months, where it develops a moderate spiciness that tickles the back of your throat without setting your mouth on fire. The pepperoncino is an Italian red chilli pepper about as hot as a jalapeno. Floridia Pecorino Red Chilli Cheese is yellow in appearance and is ideal for slicing, grating and on cheese boards.

Spiciness that tickles the back of your throat
Off white to straw yellow and red chilli flakes studded throughout
Semi-firm to firm
Shop product
  • 600g pumpkin, cut into 3-4cm pieces
  • Garlic olive oil, for drizzling
  • 6 rashers streaky bacon
  • ¾ cup pearl couscous, cooked as per packet directions
  • Salt and pepper, to taste
  • ¼ cup extra virgin olive oil
  • 1 tablespoon white wine vine
  • 1½ cups broad beans, blanched and tough outer skins removed
  • 120g shaved FLORIDIA CHEESE Pecorino Red Chilli
  1. Place the pumpkin on a baking paper-lined baking tray, drizzle with garlic oil and season. Bake in a 180oC oven for 30 minutes or until tender. Ten minutes before the pumpkin is done, add the bacon rashers to the tray to cook alongside.
  2. Combine the oil and vinegar to make a dressing and season. In a large bowl combine the still-warm couscous with half of the dressing. Add the pumpkin, broad beans and half of the Pecorino and gently toss to combine. Transfer to a serving platter and then top with bacon and remaining Pecorino and dressing. Serve warm.

Note: Warm in colour and flavour, this salad is perfect for lunch or as a side to a simply prepared meat or fish. Serves 6.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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