Chargrilled Vegetable Salad with Couscous, Spiced Yoghurt & Almonds

Preheat the oven to 180°C.

To make the dressing, place the yoghurt, lemon juice, salt, pepper, garlic, chilli flakes, ground cumin, and chopped coriander leaves in a bowl and whisk to combine.

Place the capsicums on a baking tray and roast for 30 minutes or until the skin begins to blister. Remove from the oven and place in a bowl. Cover with plastic wrap and allow to cool. Once cold peel the skins from the peppers and slice the flesh.

In a saucepan, combine the olive oil and salt with 500 ml of water and bring to the boil. Place the couscous in a large heatproof bowl. Pour the boiling water over, cover with plastic wrap and leave to sit for 10 minutes to absorb. Once cool, use a fork to separate the couscous.

Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.

Combine the eggplant, zucchini and fennel in a bowl. Season with salt and pepper, drizzle with olive oil and mix to coat. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Grill the vegetables on both sides until well coloured.

Transfer to a baking tray and bake for 10 minutes or until soft. Meanwhile, combine the onion and asparagus in a bowl with a drizzle of oil. Grill until well coloured.

To serve, combine the capsicum, eggplants, zucchini, fennel, red onion and asparagus with the couscous and parsley in a bowl. Season well, add half the yoghurt dressing and combine carefully. Spread onto a serving plate, sprinkle with the almonds and drizzle with a little extra-virgin olive oil and the remaining dressing.