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.