Thursday, September 30
We had this for lunch yesterday but would also be great as a Salad to take or serve at a BBQ or a summer night's dinner. Easy peasy too, only takes about 15 minutes to throw together.
2 tb olive oil
1 small eggplant, sliced
1 small zucchini sliced
1/2 tsp sea salt
1 cup vegetable stock
150g cous cous
10 or so cherry tomatoes halved
10-15 large mint leaves, roughly torn or chopped
1/4 lemon or 1/2 tsp lemon juice to serve
Place sliced eggplant with zucchini, 1 tb of olive oil and the salt, massage well with hands.
Heat your frypan or grill to a high heat and grill/fry your eggplant and zucchini - remember you will not need to oil the grill, the oil is on the food! Only a few minutes each side, as you still want it to be a little bit crunchy..
Set aside to cool (or use warm if you're in a hurry)
Heat your stock in the microwave for about 1 min 20 seconds until it boils or almost boils. Add your cous cous and stir well - set aside for about 5 minutes.
Whilst that happens, chop up your eggplant/zucchini into slices/cubes and cut your cherry tomatoes in half. Place into your salad bowl with your mint, add cous cous when fluffy and stir through well.
Serve with a wedge of lemon or sprinkle over lemon juice over to serve. Yum! I added a bit of goat's cheese too, but that's totally optional - because I know not everyone loves it like me!
What's your favourite salad?
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