This salad is perfect for when the weather is cool but you need a veggie hit. The hint of cumin, the sweetness of medjool dates and the soft tang of goat’s cheese come together under a pomegranate dressing, making a dish that’s comforting, moreish and rich in both flavour and texture.
Ingredients 17
Salad
1 eggplant (aubergine), large, cut into 2 cm dice
2 zucchinis, cut into 1 cm (1⁄2 in) semi-circles
1 red onion, peeled, roots intact, cut into eighths
3 tbsp olive oil
1 tsp ground cumin
1 cup pearl couscous
5 medjool dates, stones removed, finely chopped
2 large handfuls rocket (arugula), washed, spun dry, roughly chopped
Handful mint leaves, roughly chopped
120 g goat’s cheese, soft
Handful pistachios, small, shells removed, roughly chopped
Pomegranate Dressing
1⁄3 cup olive oil
2 tbsp apple cider vinegar
2 tbsp pomegranate molasses
1 tsp Dijon mustard
1 tsp sumac
1⁄2 tsp salt
1⁄2 tsp garlic, finely grated
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Method 6
Preheat the oven to 180–200˚C (360–390˚F) and bring a large saucepan of water to the boil.
Toss the , and with the , and a generous pinch of salt, then spread on a baking tray and bake for 25–30 minutes, or until golden brown, giving them a toss about halfway through the cooking time. Once cooked, leave to cool on the tray for 10 minutes.
Once the water is boiling, add the and a generous pinch of salt and cook for approximately 8 minutes, or until al dente. Once cooked, drain and rinse in cold water, then shake off any excess water.
Make the dressing by adding dressing ingredients - , , , , , and in a glass jar and shaking well.
Place the in a large mixing bowl along with half the dressing and the chopped .
When ready to serve, add the and herbs to the and toss to combine. Transfer half the couscous to a serving platter and top with half the roasted veggies, and . Repeat with the remaining ingredients, drizzle with the rest of the dressing and serve.
Jessica Prescott's tips
Leftovers keep well for between 2 to 4 days in the fridge and are best served at room temperature.
