OVEN GRILLED VEGGIES, GIANT COUSCOUS & PISTACHIO PESTO SALAD

Name: OVEN GRILLED VEGGIES, GIANT COUSCOUS & PISTACHIO PESTO SALAD
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: European
Ingredients: 1 Aubergine, sliced into thin rounds; 200g Asparagus spears, trimmed; 1 Courgette, sliced thin; 1 Cauliflower, cut into florets; Olive oil; Sea salt flakes and freshly ground black pepper; 50g Israeli cous cous, cooked; 5 Semi dried tomatoes, soaked and chopped or sun dried tomatoes from a jar chopped; 4 tbsp Pesto of choice; .; PESTO; 50g cup basil leaves; 50g rocket leaves; 2 cloves garlic; 100g Pistachios; 1/2 tsp Sea Salt; 75g Parmesan; 150ml Olive oil + more if needed

by Zars Kitchen Admin November 14, 2022

November 14, 2022

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A simple but very delicious salad for you today! The skin of the aubergine and courgette gets smoky, and charred while the flesh is soft and juicy, the couscous gives a lovely texture to the salad while the semi-dried tomatoes are a sharp contrast to the creamy cheesy pistachio pesto… the perfect salad in my opinion!!

OVEN GRILLED VEGGIES, GIANT COUSCOUS & PISTACHIO PESTO SALAD

Serves: 6 Prep Time: 20M Cooking Time: 20M 20M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

1 Aubergine, sliced into thin rounds

200g Asparagus spears, trimmed

1 Courgette, sliced thin

1 Cauliflower, cut into florets

Olive oil

Sea salt flakes and freshly ground black pepper

50g Israeli cous cous, cooked

5 Semi dried tomatoes, soaked and chopped or sun dried tomatoes from a jar chopped

4 tbsp Pesto of choice

.

PESTO

50g cup basil leaves

50g rocket leaves

2 cloves garlic

100g Pistachios

1/2 tsp Sea Salt

75g Parmesan

150ml Olive oil + more if needed

Instructions

Pre-heat the oven to 180°C and line 2 oven trays with parchment paper

Place the aubergine slices, asparagus and courgette slices on one of the trays and the cauliflower florets on the other tray

Drizzle them both liberally with olive oil and sprinkle with sea salt and black pepper, give them a good mix

Lay the veggies in a single layer on the tray and roast in the oven for 20 minutes or until golden and starting to char

Meanwhile in a food processor blitz the basil, rocket, garlic, pistachios, and salt then gradually add half of the of the olive oil

Add the cheese and the remaining olive oil, you can add more oil depending on your desired consistency, set aside

Arrange the oven grilled veggies on a serving platter, dot with the semi or sun-dried tomatoes then drizzle with pesto

Enjoy!

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OVEN GRILLED VEGGIES, GIANT COUSCOUS & PISTACHIO PESTO SALAD

OVEN GRILLED VEGGIES, GIANT COUSCOUS & PISTACHIO PESTO SALAD

Ingredients

Instructions

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