Romesco-roasted tomato salad with cous cous, feta and dill
Romesco, the flavoured-packed Catalonian sauce that goes with almost everything, brings this tomato salad to life. Tossed with cous cous and served with feta, it’s an ideal midweek salad served on its own or with crusty bread. It is also delicious alongside grilled lamb, chicken or sausages.
Ingredients
¼ cup almonds, roughly chopped
¼ cup walnuts, roughly chopped
4 roma tomatoes, quartered
1 tsp smoked paprika
1 garlic clove, crushed
2 tbsp sherry vinegar
¼ cup extra virgin olive oil
1 cup Israeli cous cous
2 tbsp lemon juice
285g jar piquillo peppers, drained and chopped
½ cup dill, chopped
200g marinated feta, crumbled
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional). Prepare a baking tray and a roasting dish by lining both with baking paper.
Step 2
Scatter the almonds and walnuts over the prepared baking tray and toast in the oven for 8-10 minutes, keeping an eye on them to ensure they don’t burn. Remove from the oven and set aside.
Step 3
Cut the tomatoes into quarters and place them in the prepared roasting dish. Mix the paprika, garlic, vinegar, and 1 tablespoon of the olive oil in a small bowl, then brush it over the tomatoes. Place in the oven and roast for 15 minutes, or until the tomatoes are just tender.
Step 4
Meanwhile, add the cous cous to a medium saucepan and dry-fry over medium heat for 1 minute to toast the grains. Add 2 cups of water to the pan and bring it to a boil. Cook for 8 minutes, or until just tender. Drain.
Step 5
Place the drained cous cous in a large bowl. Add the remaining oil, lemon juice, chopped peppers, tomatoes and pan juices and toss to combine. Divide the salad between bowls. Serve scattered with toasted nuts, dill and feta.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
