Warm Aubergine, Tomato & Couscous Salad with Feta #ainsleycouscous #ainsleyharriott #easymeals

So simple, comforting and delicious – this is a great main course warm salad or a delicious side to chargrilled lamb or chicken.

Serves 2-4
 
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
 
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 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.

If you fancy a quick and easy salad that’s great on its own or fabulous with roast lamb or roast chicken, this is the real bad boy. I’ve already roasted my oene off here. Look, I’ve diced it up. Drizzle with a little bit of oil. Seasoned it up with a little bit of cumin, salt, and pepper. Pop that into the oven. And what about these tomatoes here inside the foil? Capture those lovely juices. I don’t want to lose any of that. Oh yeah, boy. Fluff it up. Our roasted oagene. There you go. Pork that through a little bit. A bit of rocket. Perfect. And of course my goats cheese, a drizzle of olive oil. Give your salad that zing. Touch of pepper. Easy and tasty.