Roasted Sumac Aubergine & Lamb Mince Cous Cous Salad
  1. Chop aubergine into cubes and arrange on an oven tray

  2. Cover aubergine in plenty of oil so all pieces are well coated

  3. Sprinkle over spices, season and mix well

  4. Spoon on tomato paste and mix again

  5. Add the cherry tomatoes and bake in the oven for 45 mins

  6. Cook the cous cous according to pack instructions, once drained, cover in oil to prevent sticking

  7. Cook lamb mince by adding to a hot pan with oil and mix up as it browns

  8. Chop the parsley stems up and once mince has browned off, add and mix, then season

  9. Make the dressing by adding all ingredients into a jug and whisking with a fork

  10. Roughly chop parsley leaves

  11. Once the aubergine is done remove from the oven

  12. Pour the cous cous into a serving bowl, followed by the aubergine, then the mince

  13. Top with parsley and the dressing, then mix well until all combined

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyMedium ⏰ 45m

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