This recipe for Roast Vegetable Salad is good enough to serve as a main. Serve with a homemade mint and pistachio dressing
2 tablespoons olive oil
500g butternut, peeled and cut into chunks
1 red and yellow pepper, deseeded and roughly chopped
1 large aubergine, cut into 2cm pieces
1/2 teaspoon of each, ground cumin and coriander
pinch of dried red chilli flakes (optional)
1 cup couscous
1/2 teaspoon chicken stock powder
pinch of salt
1 bag (20g) wild rocket
1 tablespoon olive oil for frying
2 x 100g pieces feta (rounds will also be fine)
zest of 1 lemon and juice of half (45ml)
3 tablespoon extra virgin olive oil
handful fresh mint and the same of flat leaf parsley, finely chopped
1 teaspoon honey
salt and plenty of black pepper
40g toasted pistachio nuts, half crushed and the other half roughly chopped
Preheat the oven to 200º C. Line a large baking tray with foil and grease lightly. Spread all the vegetables onto tray and drizzle with olive oil. Season generously with salt, black pepper, cumin, coriander and chilli. Roast for 40-45 minutes, or until the butternut and peppers are fork tender and nicely coloured around the edges.
In the meanwhile, place the couscous and chicken stock in a heatproof bowl, season with a pinch of salt and pour over just enough boiling water to cover. Wrap with cling film to seal completely and set aside to rehydrate for at least 10 minutes. Fluff the couscous with a fork to separate the grains. Chop the rocket really fine and toss through the couscous.
For the dressing, place all the ingredients in a bowl, whisk together and pour half over the couscous. Pour the remaining dressing in a small finger bowl to serve alongside the salad. Heat a tablespoon olive oil in a frying pan. When the oil is hot, add the whole feta pieces and pan fry until golden. Turn over carefully and brown the second side.
To assemble, spread the couscous out onto a large serving platter. Lay the roast vegetables and warm feta on top of the couscous and drizzle with the reserved pistachio dressing.