Roasted Aubergine & Tomato Couscous Salad with Goat’s Cheese
So simple, comforting and delicious – this is a great main course warm salad or a delicious side to chargrilled lamb or chicken.
Method
Place the aubergine on a baking tray and drizzle with olive oil. Sprinkle over the cumin and season with salt and pepper. Toss to coat. Put the tomatoes in a foil parcel with a drizzle of oil and some seasoning and add to the tray.
Roast for 20-25 minutes, turning the aubergine halfway, until golden.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.
Toss the aubergine and tomatoes with the couscous. Just before serving toss through the salad leaves. Crumble over the goat’s cheese and drizzle with a little oil and some balsamic glaze.
TIP: the aubergine and tomato can be cooked ahead and cooled for a delicious cold salad that’s great for lunch boxes.
Ingredients
- 1 large aubergine, cut into 2cm cubes
- olive oil, for drizzling
- sea salt & freshly ground black pepper
- ½ tsp ground cumin
- handful of cherry tomatoes
- 1 x packet of Ainsley Roasted Vegetable Couscous
- small bag of rocket or mixed salad leaves
- 120g goat’s cheese, crumbled or chopped
- balsamic glaze, for drizzling