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.

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