Cumin-roasted Feta would be a delicious option in place of the burrata, or you could use fresh mozzarella.
Serves: 4-6
INGREDIENTS
2 large eggplants, cut 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 grams 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 salt. Cover and set aside for 10 minutes, then fluff up with a fork. Add the spinach and toss together.
Dressing: Blitz all the ingredients together in a food processor.
To serve: Spread the dressing over a serving platter. Top with the couscous and eggplant, then break over the burrata. Scatter over the pistachios, mint and a good pinch of chilli flakes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.