Griddled Veg with Pine Nuts & Wild Garlic Dressing
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Total: 35 mins
A gorgeous griddled salad of succulent courgette and aubergine ribbons topping a nutty jumble of fresh rocket and warm couscous, dressed with a zippy mixture of lemon and seasonal wild garlic and topped with the buttery bite of pine nuts.
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656 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 1 aubergine
  • 1 red onion
  • 150g wholewheat couscous
  • A large handful of wild garlic
  • 1 lemon
  • 25g pine nuts
  • 50g rocket
From your kitchen
  • Sea salt
  • 300ml hot water
  • 3 tbsp olive oil
  • Freshly ground pepper
You'll need
  • Measuring jug
  • Large frying or griddle pan
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the couscous into a large bowl and add a good pinch of salt. Pour over 300ml hot water from the kettle. Cover the bowl with a plate and set aside to soak.

  • 2.

    Meanwhile, trim the aubergine and courgettes. Slice the aubergine into ½-1cm-thick rounds. Slice the courgettes as thinly as possible lengthways. Peel and thickly slice the red onion. Pour 2 tbsp olive oil into a large bowl and add some salt and pepper. Add the veg and toss in the oil to coat.

  • 3.

    Warm a large frying or griddled pan on the heat till it's smoking hot. Add some veg to the pan and cook for 2-3 mins on each side, till softened and lightly charred. Lift out on to a plate and repeat with the remaining veg.

  • 4.

    When all the veg is cooked, finely chop the wild garlic and pop into a bowl. Zest and juice in the lemon and add 1 tbsp oil. Whisk together with a good pinch of salt and pepper.

  • 5.

    Roughly chop the rocket and stir it into the couscous. Divide the couscous between a couple of plates and top with the charred veg. Drizzle over the wild garlic dressing and scatter over the pine nuts to serve.

This recipe is from
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