RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1pkt Ainsley Harriott Roast Vegetable Cous Cous
• 160mL hot water
• 1 red onion
• 1 eggplant
• 1 zucchini
• 1 bunch of coriander
• 1 bunch of mint
• 50g roasted almonds, chopped
• 100g Jalna Greek Yoghurt
• 1tbs tahini
• 1tsp cumin powder
• Cobram Estate light Extra Virgin Olive Oil
• Sea Salt

METHOD :

• In a large mixing bowl, combine cous cous, olive oil and hot water. Set aside, allowing cous cous to rehydrate.
• Heat a large griddle pan over a stove. Slice eggplant and zucchini into thick 0.5-1 cm thick slices.
• Cut onion into eighths. Put vegetables onto plate and dress with a drizzle of olive oil and salt.
• Carefully lay vegetables across griddle pan and drizzle tops with a little extra olive oil. Allow vegetables to chargrill on one side and then turn to char the other. Take of heat and set aside.
• Once all water has been absorbed by cous cous, mix through chargrilled onion. Cut chargrilled eggplant and zucchini into rough chunks and mix through cous cous.
• Pick mint leaves off stem and tear into salad. Do the same with the coriander, stirring through.
• In a separate bowl, prepare the yoghurt dressing. Combine the yoghurt, drizzle of olive oil, pinch of salt, tahini and cumin.
• To serve, spread ¾ of the yoghurt dressing onto the base of a serving platter. Cover with cous cous salad. Top with toasted almonds, extra mint and coriander leaves, and the remaining yoghurt dressing.

Our friends at Wine Selectors recommend pairing this dish with a Sangiovese.