Roasted vegetable and cous cous salad

Name: Roasted vegetable and cous cous salad
Yield: Serves 4
Cuisine: Australian
Ingredients: 125 ml/4 fl oz extra-virgin olive oil; 4 teaspoons Harissa; 20 ml/¾ fl oz lemon juice, strained; 15 ml/½ fl oz red-wine vinegar; 1 red/Spanish onion, finely diced; 1 red/Spanish onion, finely diced; 2 tablespoons shredded mint leaves; 4 teaspoons diced Preserved Lemon; 200 g/6½ oz cous cous; 300 ml/10 fl oz Spiced Vegetable Stock or water; 100 g/3½ oz fresh peas, blanched; 60 g/2 oz unsalted butter; 1 teaspoon sea salt; 40 ml/1¼ fl oz olive oil; 300 ml/10 fl oz Spiced Vegetable Stock or water; 1 teaspoon freshly ground black pepper; 200 g/6½ oz sweet potato, cut into 2.5 cm/1 in dice; 200 g/6½ oz pumpkin, cut into 2.5 cm/1 in dice; freshly ground black pepper; sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz sweet potato, cut into 2.5 cm/1 in dice
200 g/6½

Oceania
Australia
Fish course
Preserve
Pescatarian

Method

Preheat oven to moderately hot (200°C/400°F).
To make salad dressing, whisk olive oil, vinegar and lemon juice and season to taste with salt and pepper.
Put sweet potato and pumpkin into a roasting tray and add olive oil, salt and pepper.