Ingredients
Salad
Spiced yoghurt dressing
Method
- Preheat the oven to 180°C.
- To make the dressing, place all of the ingredients in a bowl and whisk to combine.
- Place the capsicums on a baking tray and roast for 30 minutes or until the skin begins to blister.
- Remove from the oven and place in a bowl. Cover and allow to cool, before slicing.
- In a saucepan, combine the couscous and salt with 2 cups of boiling water. Cover and leave for 10 minutes to absorb. Once cool, use a fork to fluff the couscous.
- Place the nut butter in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so keep a close eye while tossing the almonds around in the pan. Drain on paper towel.
- Combine the eggplant, zucchini and fennel in a bowl. Season with salt and pepper, drizzle with olive oil and mix to coat.
- Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat, then grill the vegetables on both sides until well coloured. Transfer to a baking tray and bake for 10 minutes or until soft.
- Meanwhile, combine the onion and asparagus in a bowl with a drizzle of oil. Grill in the chargrill pan until well coloured.
- To serve, combine the vegetables with the couscous and parsley in a bowl, stir the dressing through, and top with the almonds.
