Eggplant, Spinach and Couscous Salad with Lemony Yoghurt Dressing
Eggplant, Spinach and Couscous Salad with Lemony Yoghurt Dressing ( Photo: Josh Griggs
Ingredients
- 2 large eggplants, cut into 1½cm-thick rounds
- olive oil, for brushing
- sea salt and ground pepper
- 1 cup couscous
- 1 cup boiling water
- ¼ cup currants
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 big handfuls baby spinach
Dressing
- 1 cup thick plain yoghurt
- 2 tablespoons olive oil
- finely grated zest 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 teaspoon Dijon mustard
- 2 cloves garlic, crushed
- 1 teaspoon sea salt
To serve
- 125-gram ball fresh burrata in whey, drained
- ¼ cup pistachios, roughly chopped
- ¼ cup mint, thinly sliced chilli flakes
Method
Preheat the oven to 180°C fan bake.
Brush both sides of the eggplant with oil and season with salt and pepper. Place on a large lined baking tray and roast for about 25 minutes, or until tender but not falling apart. Set aside.
Combine the couscous, water, currants, cumin and oil in a heatproof bowl with 1 teaspoon of sea salt. Cover and set aside for 10 minutes, then fluff up with a fork. Add the spinach and toss it together.
Dressing: Blitz all the ingredients together in a food processor.
Note: Stracciatella or fresh mozzarella would be a delicious option in place of the burrata.
