Antipasti couscous salad

Ingredients

• 1 eggplant, cut into small cubes
• 1 fennel bulb, sliced
• 2 orange sweet potatoes, peeled, cut into small cubes
• 1 small cauliflower, cut into small florets
• 60 ml (¼ cup) olive oil
• 300 g (1½ cups) wholewheat couscous (see Note), cooked to packet instructions
• sea salt, to taste
• handful of coriander (cilantro) or parsley leaves, to serve

Vinaigrette

• 2 tbsp tahini paste
• 1 tsp honey
• 2 tbsp lemon juice
• 60 ml (¼ cup) olive oil
• salt and pepper, to taste

Instructions

Preheat the oven to 200°C.

To make the antipasti, place the vegetables on 2 baking trays lined with baking paper. Drizzle over the oil and bake for 25 minutes or until soft and golden.

Place all the vinaigrette ingredients in a jar. Cover with a lid and shake until well combined.

Place the couscous in a large bowl and top with most of the antipasti. Pour over the vinaigrette, season with the salt, then gently toss to combine.

Scatter with the coriander and serve warm or at room temperature with the remaining antipasti.

Note

• Wholewheat couscous is available from specialty food shops. Substitute regular couscous. 

Recipes, photography and styling from Matkonation by Danya Weiner and Deanna Linder.