Ben Dearnley
Ingredients
Method
Preheat oven to 200°C fan-forced. Grease and line 2 large trays with baking paper. Place eggplant and onion on a tray. Drizzle with olive oil and scatter with za’atar; bake until golden (30 minutes).
For couscous, heat oil in a large saucepan over medium heat. Add couscous and toast, stirring frequently, until golden (3 minutes). Add stock and bring to a simmer. Reduce heat to low, cover with a lid and cook, stirring occasionally, until stock has evaporated, and couscous is cooked (8-10 minutes). Season to taste, fluff with a fork and set aside to cool.
Preheat a lightly greased char-grill pan to high. Grill zucchini (20 seconds each side) then peaches (30 seconds each side) in batches until charred; transfer to a large bowl. Add eggplant, onion, couscous, herbs, cucumber, tomatoes, pomegranate, and spinach. Season and toss to combine.
For dressing, combine ingredients in a small jar, season and shake to combine; drizzle over salad and toss to combine.
To serve, transfer salad to a large serving platter, drizzle with extra olive oil and scatter with red vein sorrel.
This recipe also calls for cooling (see method).
Note
