Grilled vegetable salad with tahini dressing

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How to make Grilled vegetable salad with tahini dressing

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 2 zucchini, thinly sliced lengthways
  • 1 eggplant, thinly sliced into rounds
  • 1 cup wholemeal couscous
  • 1 cup boiling water
  • 1/3 cup lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tomatoes, roughly chopped
  • 1 long red chilli, seeded, thinly sliced
  • 1/3 cup small fresh flat-leaf parsley leaves
  • 1 tablespoon lemon zest

Method

  • Step 1 Heat a large greased chargrill pan over high heat. Cook zucchini and eggplant, in batches, for 3 to 4 minutes each side or until tender and charred. Roughly chop eggplant.
  • Step 2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Stir in 1/2 the lemon juice.
  • Step 3 Whisk tahini, oil, 1 tablespoon water and remaining lemon juice in a bowl until just combined. Place couscous on a serving plate. Drizzle with 1/2 the dressing. Top with zucchini, eggplant and tomato. Drizzle with remaining dressing. Sprinkle with chilli, parsley and zest. Serve.

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