Couscous Salad with Roasted Green Garlic
For garlic lovers only, a substantial salad based on the best of summer produce.
Serves 6 as a side dish
yellow peppers 2, halved lengthwise, cored and deseeded
green garlic 2 plump heads, stems removed
extra-virgin olive oil
sun-dried tomatoes 5, roughly chopped
water 600ml, almost boiled
toasted pine kernels 50g
lemon juice of ½
flat-leaf parsley leaves thinly sliced to make 6 tbsp
sea salt flakes
coarsely ground black pepper
1) Preheat the oven to 230°C/gas 4. Roast the peppers cut-side down on a non-stick roasting tray for 15-20 minutes until the skin is blackened. Remove from the oven, cover with a clean tea towel and leave to cool. Peel away the skin and discard. Slice the flesh into small pieces.
2) Reduce the oven temperature to 180°C/gas 4. Using a sharp knife, slice off the stem from the garlic heads. Leave the outer skin in place. Cut a deep cross in the top of each head. Put in a shallow baking dish and pour over 5 tablespoons of olive oil. Roast for 25–30 minutes, basting occasionally, until the cloves are tender. Leave to cool in the dish. Separate the cloves and reserve the oil. Peel the larger cloves if the skin seems chewy.
3) Measure the couscous into a large shallow bowl and pour over the hot water. Leave to soak for 30 minutes. Stir with a fork to separate the grains.
4) Tip the couscous into a large serving dish. Stir in the lemon juice and the tasty oil from the garlic. Season with sea salt and plenty of black pepper.
5) Mix in the peppers, tomatoes, pine kernels and parsley. Add the garlic cloves, forking them in lightly but leaving some on the surface so people know what they are eating.
6) Check the seasoning, adding more sea salt, pepper and lemon juice as you think fit. The salad tastes better if left to stand at room temperature for at least an hour to allow the flavours to develop.
Recipe © Christine McFadden from The Farm Shop Cookbook published by Absolute Press/Bloomsbury