Name: Grilled vegetable salad with tahini dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 zucchini, thinly sliced lengthways; 1 eggplant, thinly sliced into rounds; 250.00 ml wholemeal couscous; 250.00 gm boiling water; 86.63 gm lemon juice; 48.00 gm tahini; 36.40 gm extra virgin olive oil; 2 tomatoes, roughly chopped; 1 long red chilli, seeded, thinly sliced; 82.50 ml small fresh flat-leaf parsley leaves; 20.00 ml lemon zest

Grilled vegetable salad with tahini dressing

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Try our vibrant grilled veggie salad with zesty tahini dressing for a quick and satisfying meal.

Ingredients:

2 zucchini, thinly sliced lengthways
1 eggplant, thinly sliced into rounds
250.00 ml wholemeal couscous
250.00 gm boiling water
86.63 gm lemon juice
48.00 gm tahini
36.40 gm extra virgin olive oil
2 tomatoes, roughly chopped
1 long red chilli, seeded, thinly sliced
82.50 ml small fresh flat-leaf parsley leaves
20.00 ml lemon zest

Instructions:

Preheat a generously greased chargrill pan over high heat. Grill zucchini and eggplant in batches for 3 to 4 minutes on each side until they are tender and have nice char marks. Coarsely chop the eggplant after grilling.
Place couscous in a heatproof bowl and cover with boiling water. Let it stand for 5 minutes, then fluff the grains with a fork and mix in half of the lemon juice.
In a bowl, combine tahini, oil, 1 tablespoon water, and remaining lemon juice with a whisk until smooth. Spread couscous on a serving plate, drizzle with half of the dressing, then arrange zucchini, eggplant, and tomato on top. Drizzle with the rest of the dressing and sprinkle with chili, parsley, and zest. Serve and enjoy!

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