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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