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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!