Eggplant, Spinach and Couscous Salad with Lemony Yoghurt Dressing (v)
Cumin-roasted Feta (see page 64) would be a delicious option in place of the burrata, or you could use fresh mozzarella.
2 large eggplants, cut 11cm-thick rounds
olive oil for brushing
sea salt and ground pepper
1 cup couscous
1 cup boiling water
1 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
1 cup pistachios, roughly chopped
1 cup mint, thinly sliced
chilli flakes
125 grams fresh burrata in whey, drained 1 cup pistachios, roughly chopped 1 cup mint, thinly sliced chilli flakes
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
