But­ter­nut and cous­cous salad

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with tahini dress­ing

Tahini is a paste made from ground se­same seeds; it has a rich, nutty flavour and is a pop­u­lar in­gre­di­ent in Mid­dle Eastern cui­sine. Serves 4–6 Prepa­ra­tion time: 20 min­utes Cook­ing time: 30–40 min­utes Oven tem­per­a­ture: 200°C • 1kg but­ter­nut, cut into blocks • 1 clove gar­lic, crushed • 15ml cumin seeds • 5ml ground co­rian­der • 5ml cin­na­mon • 2.5ml ground gin­ger • 30ml olive oil • 375ml veg­etable stock • 400ml cous­cous • 30g toasted pine nuts • 1 red onion, finely chopped • 250ml chopped fresh co­rian­der

Tahini dress­ing

• 1 clove gar­lic, crushed • 45ml fresh lemon juice • 45ml tahini • 30ml wa­ter • 30ml olive oil

1 Pre­heat the oven. Com­bine the but­ter­nut, gar­lic, spices and olive oil. Sea­son with salt and pep­per and mix well. Ar­range on a bak­ing tray and roast for about 30 min­utes un­til done.

2 Heat the stock in a saucepan and bring to the boil. Re­move the saucepan from the heat and add the cous­cous. Cover with the lid and leave for 5 min­utes; stir the cous­cous with a fork to loosen the grains.

3 Pre­pare the tahini dress­ing Mix the gar­lic, lemon juice and tahini. Add the wa­ter and olive oil to di­lute it; sea­son to taste.

4 Mix the but­ter­nut, pine nuts, red onion, co­rian­der and cous­cous and driz­zle the tahini dress­ing over the top. Stir care­fully and serve.

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