Vegetarian
Fragrant with dill and tangy with lemon and yoghurt, this eggplant and couscous salad finds crunch in walnuts and crisp cucumber for a refreshing and filling bowl you can feel entirely good about.
Preheat oven to 210°C fan-forced. Halve eggplant and place on a lined baking tray. Drizzle with 10ml (2 teaspoons) olive oil, sprinkle with salt and toss to coat. Turn eggplant cut-side down and bake for 15 minutes or until softened. Turn over and bake for a further 15 minutes or until completely collapsed. Remove from oven, cool slightly and coarsely chop.
Finely zest and juice lemon. Crush garlic. Finely chop chilli. Place lemon zest, juice, garlic, chilli, red wine vinegar and remaining oil in a bowl and mix to combine. Finely slice red onion and add to the dressing. Season with salt and pepper, mix well and set aside.
Dice cucumber and roughly chop dill and walnuts. Place most of the dill and most of the walnuts in a bowl with yoghurt, season with salt and pepper and mix to combine.
Place couscous in a heatproof bowl and cover with 150ml boiling water. Cover with a plate and set aside for 5 minutes. Fluff with a fork and allow to cool slightly.
Place cucumber in a bowl with the dressing and lettuce. Mix well and season with salt and pepper.
Spread yoghurt over each plate and top with couscous, eggplant and salad. Sprinkle with remaining walnuts and remaining dill to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
