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Accompany your Summer barbecue with this assembly of gorgeous plants a light including roasted vegetables, herbs and seeds.
Serves 2 main or 4 as a side | Preparation: 5 minutes | Cooking: 15 minutes | Skill level: Intermediate
Chimichurri
1 bunch coriander, roughly chopped, stems removed
1 bunch flat-leaf parsley, roughly chopped, stems removed
3 sprigs of oregano leaves
2 garlic cloves, minced
1 tsp chili flakes (optional)
¼ cup red wine vinegar
½ cup extra virgin olive oil Dukkah
¼ cup hemp seeds
¼ cup pistachios
1 tsp sesame seeds
1 tsp coriander seeds
1 tsp cumin
1 tsp thyme
½ tsp salt
Vegetables
2 large red onion, halved
1 large carrot, peeled
1 eggplant, thickly sliced
200g sweet potato, peeled, thickly sliced
2 red capsicum, deseeded and cut into chunky pieces
Drizzle extra virgin olive oil
Cooked cous cous to serve.
1. Preheat oven to 180 °C.
2. To make the chimichurri, place all ingredients in a high-speed blender and pulse until mixtures forms a runny paste. Set aside.
3. To make the dukkah, gently crush all ingredients in a mortar and pestle. If you don’t have one, line a cutting board with baking paper, scatter dukkah ingredients on top. Add another sheet of baking paper on top of ingredients. Gently crush with rolling pin until mixture become crumbly and fine. Set aside.
4. Place vegetables in a large baking dish, scatter the dukkah, season with salt and pepper and drizzle with extra virgin olive oil. Place dish in oven and bake for 35-45-minutes.
5. Once vegetables are baked. Transfer cous cous to a large serving platter, scatter the vegetables on top and drizzle with chimichurri and garnish with fresh herbs.
Tips:
- Remaining chimichurri can last in the refrigerator for up to 4 days and makes a great addition to chicken, fish or red meat.
- Can last in an air-tight container for up to 1 month.
- To maintain freshness of dukkah, store remaining in an air-tight container in the refrigerator for up to 2 weeks.
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