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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.