Yotam Ottolenghi's warm halloumi and chicory with pomegranate and walnut recipe

(Serves two to four)

Ingredients

75g pomegranate seeds (ie, what you'll get from 1 pomegranate)
25g walnuts, lightly toasted and roughly chopped
1 garlic cloves, peeled and crushed
1,5 tbsp red-wine vinegar
1/2 tbsp pomegranate molasses
2 tbsp olive oil, plus extra to finish
1 tsp caster sugar
Salt and black pepper
10g fresh coriander
125g halloumi, cut into 1cm slices
2 heads of chicory

Method

1. Start by making the dressing. In a small bowl, mix together the pomegranate seeds, walnuts, garlic, vinegar, pomegranate molasses, half the olive oil, half the sugar and some salt and pepper. Pick a few coriander leaves and set them aside to use as a garnish later, finely chop the remaining leaves and stems, and stir into the dressing. Taste for seasoning, and adjust as necessary.
2. Heat the remaining oil in a large frying pan and fry the halloumi slices for a minute on each side, until they're a nice golden-brown colour. Remove from the pan and keep warm.
3. Cut each chicory into quarters lengthways, so the stem holds the leaves together. Fry the chicory in two batches in the same pan as the halloumi, adding the remaining sugar and plenty of salt and pepper. Toss as you cook each batch for about a minute, just to colour a little on the outside. You may need to add a little bit of oil. Arrange the warm halloumi and chicory on a serving plate and spoon over the dressing.
4. Shred the reserved coriander leaves and sprinkle on top.

Spagetti ja punajuuripesto

(neljälle)

Punajuuripesto

2 punajuurta

1 keltasipuli

1 valkosipulinkynsi

30 g pinjansiemeniä

1/2 ruukkua basilikaa

1 dl oliiviöljyä

2 rkl punaviinietikkaa

1 tl suolaa

1/2 tl mustapippuria

Lisäksi

400 g spagettia

n. 2 rkl oliiviöljyä

2 mozzarellajuustopalloa (n. 300 g, mieluiten puhvelinmaidosta tehtyä mozzarella di bufalaa)

2–3 rkl pinjansiemeniä

Tee ensin punajuuripesto. Kuori ja kuutioi punajuuret ja sipuli. Kuori ja paloittele valkosipulinkynsi.

Laita punajuuret, sipulit ja valkosipuli kattilaan ja mittaa kattilaan sen verran vettä, että ainekset peittyvät. Keitä punajuuret kypsiksi, noin 15 minuuttia. Valuta vesi kattilasta.

Lisää pinjansiemenet, basilika, öljy, viinietikka, suola ja pippuri kypsien kasvisten joukkoon. Soseuta ainekset tasaiseksi sauvasekoittimella.

Keitä spagetti runsaassa, suolalla maustetussa vedessä pakkauksen ohjeen mukaan. Valuta spagetti siivilässä ja anna sen jäähtyä. Lisää hieman öljyä spagetin joukkoon.

Annostele punajuuripesto ja n. 2 rkl öljyä vokkipannuun tai kattilaan. Kuumenna pesto-öljyseosta ja lisää spagetti. Anna lämmetä muutama minuutti.

Paloittele mozzarellapallot. Annostele punajuuripasta lautasille ja viimeistele mozzarellalla ja pinjansiemenillä.

Vinkki! Voit valmistaa punajuuri-peston myös etukäteen. Se säilyy jääkaapissa reilun viikon.

Juomasuositus

Peston ja mozzarellan makuun yhdistyvät miellyttävästi kevyet valkoviinit, joissa on vain vähän tai ei ollenkaan tammea. Kuivan ja raikkaan italialaisen Villa Canlungo Pinot Grigion, 12,71 e, kevyt yrttisyys sopii hyvin punajuuripestolle. Hieman yrttinen on myös Bucci Verdicchio Classico Superiore, 14,88 e, jonka pähkinäisyys korostaa pinjansiementen makua.

Ohje: Marko Riihelä

Juomasuositus: Terhi Oksanen-Alén

Aubegine cheesecake

(Serves four)

90ml olive oil
2 small aubergines, cut into 2cm thick slices
Salt and black pepper
150g feta
150g cream cheese
60ml double cream
3 eggs
150g baby plum tomatoes, cut in half lengthways
2 tbsp picked oregano leaves, torn
¾ tsp za'atar (optional)

Preheat the oven to 190C. Line with foil the base and sides of a deep, 19cm square baking tin (or a round, 22cm diameter dish), then brush lightly with oil.

Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper, and roast in the hot oven for 40 minutes – the aubergines need to go soft and golden. When cooked, remove, set aside to cool, and lower the oven to 150C.

Put the feta, cream cheese, cream, eggs and some pepper in a bowl and whisk until smooth and thick.

Arrange the aubergine neatly in the baking tin – the slices should fill up the tray as they lean against each other, almost standing on their sides. Fill the gaps with tomatoes and sprinkle over half the oregano.

Pour in just enough of the cheese mix to leave some aubergine and tomatoes exposed, sprinkle over the remaining oregano and bake for 30 minutes, or until the "custard" sets. Leave the cake to cool down to room temperature, then remove it from the tin and cut into four squares (or into wedges, if using a round dish). Before serving, gently brush all over with za'atar mixed with a teaspoon of olive oil, or just olive oil.

Like all good cheesecakes, tucking into this is so effortless and soothing that it's easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it's also a bit of a no-brainer that yields very impressive results. Cut it into elegant squares and serve as a starter with a lemony salad of bitter leaves and fresh herbs. A rustic alternative would be to bake it in a casserole and spoon out portions at the table. Za'atar is a Middle Eastern spice mix – buy it online (try steenbergs.co.uk), in specialist shops and in some supermarkets.

Gordon's mac and cheese

(Serves 4)

Ingredients

2 shallots, finely diced
250g dried macaroni
1 tbsp olive oil
100g girolles, trimmed and cut into even pieces
1 sprig of thyme, leaves removed
75ml white wine
200ml double cream
4 egg yolks
200g stichelton cheese, or similar eg stilton
100g Parmesan
Handful chives, finely chopped
25g butter
Sea salt and freshly ground black pepper
Olive oil

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the mushrooms and fry until golden brown, add a small knob of butter and the thyme, cook for another minute then season with pepper. Drain the excess oil from the pan and then add the shallots and cook for a further 2 minutes or until softened, deglaze with the wine, reduce by half and set aside

3. Bring the cream to a gentle boil and add it to the mushrooms, add the egg yolks, chives and parmesan, mix well and crumble in two-thirds of the cheese. Add the macaroni to the cheese sauce and stir until everything is fully incorporated. Heat gently for a few minutes to melt the cheese. Season with pepper.

4. Butter the ovenproof dish, and pour in the mixture. Top with some stichelton and parmesan and transfer to a med oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Mediterranean couscous salad

Ingredients

(serves 4)

250 g couscous
250 ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300 g courgettes , sliced on the slant
300 g small vine-ripened tomatoes , halved
250 g pack halloumi cheese , thickly sliced and then halved lengthways

Dressing

125 ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Blue Cheese Fettucine

1 tbs butter
1/2 large zucchini, sliced
1-1/2 cloves garlic, crushed
60 ml white wine
60 g blue cheese, crumbled
180 ml heavy cream
freshly ground black pepper to taste
225 g fettuccine
freshly grated Parmesan cheese
chopped fresh parsley, for garnish


1. Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
2. Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
3. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

Aubergine and Feta Salad

Ingredients
1 Aubergine
Olive oil
150g Feta cheese, crumbled
1 small clove Garlic, finely chopped
handful of mint leaves, shredded
handful of coriander leaves, shredded
squeeze of lemon juice
black pepper

Method
1. Preheat the oven to 220°C.

2. Brush the aubergine slices on both sides with oil and season with salt and pepper. Place on a roasting tray in a single layer. Roast for 15-20 minutes, turning, until golden. Allow to cool to room temperature.

3. Arrange the aubergine slices on a serving plate. Scatter the crumbled feta over the top, along with the garlic, mint and coriander. Add a squeeze of lemon juice and serve.

Gordon's spinach, feta and pine nut tart

SERVES 4

This tart is based on the Greek spanakopita, but my version uses shortcrust pastry.

Ingredients

300 shortcrust pastry
2 tbsp olive oil
2 sweet onions, finely chopped
Sea salt and freshly ground black pepper
500g spinach leaves, washed and drained
Nutmeg, to grate
250g feta cheese, crumbled
1 large egg
1 large egg yolk
200ml double cream
50g toasted pine nuts
4 tbsp freshly grated parmesan

Method

1 Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then use it to line a 23-25cm tart tin, 3-4cm deep, with a removable base. Press the pastry into the edges of the tin and leave a little excess overhanging the sides. Chill for at least 30 minutes.

2 Meanwhile, prepare the filling. Heat the olive oil in a pan and fry the onions with a little salt and pepper. Stir frequently over a medium heat for 6-8 minutes until soft but not browned. Wilt the spinach leaves in a large pan in several batches. Stir them over a medium-to-high heat until they’ve just wilted, then transfer to a colander set over a large bowl. Press down on the spinach with the back of a ladle to squeeze out the excess water, allow to cool slightly, then roughly chop into smaller pieces.

3 Put the onion and spinach in a large bowl and grate over a little nutmeg. Add the feta, egg, egg yolk, cream and a generous grinding of black pepper. Add a pinch of salt to taste, bearing in mind that the feta is already salty. Finally, fold in the pine nuts and 3 tablespoons of the parmesan. Chill until ready to use.

4 Heat the oven to 200C. Line the pastry with kitchen foil and fill with baking beans. Bake blind for 15-20 minutes until the sides are lightly golden. Remove the foil and beans and return to the oven for another 5 minutes until the base is golden and there are no uncooked patches left. Remove from the oven and reduce the temperature to 170C/Gas 3. Use a sharp knife to trim off the overhanging pastry, then set aside to cool.

5 Spread the filling evenly over the pastry shell, then sprinkle with the remaining parmesan. Bake for 35-40 minutes until the top is golden brown and the filling has set. Cool slightly before unmoulding, slicing and serving.

Camargue Red Rice Salad with Feta Cheese

(Serves 4)

Ingredients

275 ml Camargue red rice
200 g Feta cheese
2 shallots, peeled and finely chopped
50 g fresh rocket leaves, finely shredded
3 spring onions, trimmed and finely chopped, including the green ends
salt and freshly milled black pepper

For the dressing:

1 small clove garlic, crushed
1 level teaspoon grain mustard
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

You will also need a 10 inch (25.5 cm) frying pan with a lid.'

Method

First put the rice in the frying pan with a level teaspoon of salt, then pour in 1 pint 570 ml boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off.

Meanwhile, make the dressing by crushing the garlic and half a level teaspoon of salt in a pestle and mortar, then, when it becomes a purée, add the mustard and work that in, followed by the vinegar and some freshly milled black pepper. Now add the oil and, using a small whisk, whisk everything thoroughly to combine it. Then transfer the warm rice to a serving dish, pour the dressing over and mix thoroughly. Taste to check the seasoning and leave aside until cold. Then add the shallots, the rocket and the spring onions. Finally, just before serving, crumble the Feta cheese all over.

Oliivi-linssisalaatti

3 dl ruskeita tai vihreitä linssejä
2 punasipulia
10 mustaa kalamata-oliivia
250 g halloumi-juustoa

Kastike:

2 valkosipulinkynttä
2 sitruunan mehu
nippu tuoretta persiljaa
3 rkl juoksevaa hunajaa
1/2 dl oliiviöljyä
4 rkl valkoista balsamicoa
sormisuolaa
mustapippurirouhetta

Keitä linssit ohjeen mukaan. Huuhtele ja jäähdytä. Silppua punasipuli hienoksi. Sekoita sipulit linssien joukkoon. Valmista kastike: hienonna valkosipulinkynnet, purista sitruunoista mehu ja hienonna persilja. Sekoita kaikki kastikkeen ainekset yhteen ja kaada linssien joukkoon. Anna maustua puolisen tuntia jääkaapissa ennen tarjoilua. Leikkaa halloumijuusto siivuiksi ja paista kuumalla pannulla kauniin väriseksi. Tarjoile lämpimänä linssisalaatin kanssa.

Red and yellow peppers, capers and mozzarella

Red and yellow pepper
1 tbs capers
Red-wine vinegar
Olive oil
Basil
Salt
Black pepper
Mozzarella

Wash the salt from capers and drain. Grill a red and yellow pepper until the skins are blackened. Peel, remove seen, then tear lenghtways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on a plate with mozzarella.

French Onion Soup

(Serves 3)

Ingredients

350 g onions, thinly sliced
1 tablespoons olive oil
25 g butter
1 cloves garlic, crushed
1/4 level teaspoon granulated sugar
0,6 l good beef stock (see link to recipe at the end of the method)
150 ml dry white wine
1 tablespoons Cognac
salt and freshly milled black pepper

For the croutons:

French bread or baguettine, cut into 2.5 cm diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed

To serve:

6 small croutons (see above)
100 g Gruyère, grated

Pre-heat the oven to gas mark 180°C

You will also need a large heavy-based saucepan or flameproof casserole of 3.5 litres capacity.


First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.

After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.

Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!

There are few things more comforting than making a real French Onion Soup – slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Roast vegetable and feta salad

(serves 2)

Ingredients

2 red onions, quartered and sliced
2 plum tomatoes / handful of cherry tomatoes
3 garlic clove, peeled and left whole
1 small aubergine, thickly sliced
extra virgin olive oil
1 tsp finely chopped rosemary leaves
1 tsp chopped thyme
200 g canned chick peas, drained and rinsed
2 handfuls baby spinach leaves
1/2 tbsp Balsamic vinegar
100 g Feta cheese, crumbled
freshly ground salt and black pepper

Method

1. Preheat the oven to 220°C

2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.

3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.

4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.

5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.

6. Serve warm or at room temperature.

Uuniperunat ja savuporotäyte

Savuporotäyte

1 rasia (200 g) Valio Viola kevyt yrtti-pippuri -tuorejuustoa
1 rkl sinappia
1/2 rkl sitruunamehua
ripaus sokeria
50 g kylmäsavuporoa
1 dl hienonnettua persiljaa

Saganaki and rosemary flatbread

Ingredients

(serves 6)

For the rosemary flatbread
3 dl strong white flour
½ tsp dried yeast
150ml tepid water
1 tbsp extra virgin olive oil, plus more for brushing
2 sprigs Rosemary, coarsely chopped

For the saganaki
600g Feta cheese, broken into 2cm pieces
30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tbsp Olive oil
6 sprigs thyme or marjoram

Method

1. For the rosemary flatbread: mix the flour and yeast in a large bowl. Add the warm water, olive oil and a pinch of salt and start mixing it together to form a rather sloppy dough. If it is too dry, add a little more water; if it is too wet, add a little more flour.

2. Bring the dough together into a ball and turn it out onto a floured surface. Knead it for 5 minutes until it is elastic but still slightly tacky. Leave the dough to rest under a damp tea towel for an hour. It will rise until it has doubled in size.

3. Preheat the oven to 180C

4. When the bread dough has risen, divide it into 6 pieces. Roll each out on a floured surface to a thickness of about 2mm. Brush each flatbread with olive oil and sprinkle with a little salt and chopped rosemary. Bake for about 10 minutes, until the surface starts to bubble and turn golden brown. Don't cook them too long or they'll turn into cardboard.

5. For the saganaki: preheat the oven to 200C

6. Put the cheese in a shallow ovenproof dish. Scatter around the tomatoes, capers and olives and drizzle with the olive oil. Lay the sprigs of herbs on top and bake in the oven for 15 minutes until the cheese is bubbling and browning on top. Eat it hot or warm with the freshly cooked flatbreads.

Pork and chorizo kebabs on minted broad beans and feta

(serves 4)

Ingredients

1 large pork tenderloin
12 baby new potatoes, cooked
8 thick slices of chorizo
½ lemon, juice only
2 tbsp olive oil
handful fresh rosemary, chopped
500g fresh or frozen broad beans
handful fresh mint leaves, chopped
extra virgin olive oil
salt and freshly ground black pepper
150 g feta cheese
und black pepper

Method

1. Preheat the grill.
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per skewer.)
4. Mix the lemon juice, olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes, turning once, until tender and cooked through.
5. Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
6. Put broad beans into a bowl and toss with the chopped mint leaves, plenty of extra virgin olive oil and salt and freshly ground black pepper.
7. Transfer to a serving platter and top with crumbled feta.
8. Arrange the hot kebabs on top and serve.

Watermelon, Feta and Black Olive salad

(serves 8)

Ingredients

1 small red onion
2 limes, or more, depending on juiciness
1.5kg watermelon, ripe and sweet
250g Feta cheese
1 bunch flat-leaf parsley, fresh
1 bunch Mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
1 pinch Pepper

Method


1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.

4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Halloumi salad with mint and capers

Ingredients

Salad:
Baby plum tomatoes, halved
Red onion, sliced thinly
Avocado, sliced
250 g halloumi cheese, thickly sliced

Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp clear honey or sugar
Small handful fresh mint, chopped
1 1/5 tbsp capers, drained

Toasted pitta bread, to serve

Method

Preheat a barbecue, griddle or grill to a medium-high heat.
Put the salad leaves and tomatoes in a serving bowl.
Make the dressing by putting the oil, lemon juice, honey or sugar, mint and capers in a screw-top jar. Season with salt and black pepper. Shake well to mix, then set aside.
Put the halloumi slices on the barbecue, griddle or a foil-lined grill pan. Cook for 5 minutes, turning once, until golden and just beginning to soften.
Divide the salad between the plates and top with the halloumi.
Shake the salad dressing again and drizzle over the salad. Serve straight away with the toasted pitta bread.

Halloumi salad

Ingredients

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil

For the dressing:

1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Directions:

Unwrap the cheese and pat dry with kitchen paper.

Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.

Whisk together all the ingredients for the dressing.

Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.

When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.

Serve them with the dressing poured over and garnished with the coriander.

Roasted Vegetable Couscous Salad with Harissa-style Dressing

Serves 4 as a main course or 8 as a starter

For the roasted vegetables:

1 small aubergine
1 medium courgette
200 g cherry tomatoes, skinned
1 small red pepper, de-seeded and cut into 2.5 cm squares
1 small bulb fennel, chopped
1 large onion, sliced and cut into 2.5 cm squares
2 cloves garlic, crushed
1 tablespoon fresh basil leaves, torn so that they stay quite visible
1,5 tablespoons extra virgin olive oil
25 g pitted black olives, chopped
1/2 tablespoon capers, drained
salt and freshly milled black pepper

For the couscous:

150g medium couscous
250 ml vegetable stock
50 g firm goats' cheese
salt and freshly milled black pepper

For the salad:

75 g packet mixed salad leaves (such as lettuce, coriander leaves, flat-leaf parsley, rocket)

For the dressing:

50 ml extra virgin olive oil
1/2 r teaspoon cayenne pepper
1 level tablespoon ground cumin
1 heaped tablespoon tomato purée
2 tablespoons lime juice (about 1 lime)

To garnish:

1 level tablespoon black onion seeds

You will also need a large, shallow roasting tin.

First prepare the roasted vegetables: prepare the aubergine and courgettes ahead of time by cutting them into 2.5 cm dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to 240°C.

Now arrange the aubergine, courgettes, tomatoes, pepper, fennel and onion in the roasting tin, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.

When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.

Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving jug. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and hand the rest of the dressing around separately.