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MasterClass - Prawn, Baked Eggplant and Israeli Couscous Salad with Herb Dressing

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Prawn, Baked Eggplant and Israeli Couscous Salad with Herb Dressing

Recipe by Ray McVinnie
Serves 6

4 tbsp lemon juice
150ml Lupi olive oil
1 1/2 tsp cumin seeds, toasted, cooled
1 clove garlic, chopped
3 tbsp Italian parsley, finely chopped
3 tbsp coriander leaves, finely chopped
3 tbsp coriander stalks, finely chopped
Large pinch dried chilli flakes

2 eggplant, sliced 1 cm thick
Lupi extra virgin olive oil for brushing
Salt and freshly ground black pepper
1 small red onion, finely chopped
1 chargrilled red capsicum, thinly sliced
1/2 cup sun dried tomatoes, thinly sliced
1 cup Kalamata olives, pitted
1 carrot, grated
1/2 preserved lemon, finely diced (or zest of a fresh lemon)
200g Israeli couscous
500g large prawns, raw, peeled, butterflied
1/2 cup flat leaf parsley sprigs
1/2 cup coriander sprigs

1. Preheat oven to 200C.

2. To make the dressing, place all of the ingredients in a blender and blend until smooth. Taste and season well with salt. Set aside.

3. Brush the eggplant slices well on both sides with Lupi olive oil. Place the slices side by side on baking sheets, sprinkle with salt and pepper and place in the oven to bake for 10-12 minutes. Check them and turn over to brown on the other side. Remove from the oven and place in an even layer on a serving platter.

4. Place the onion, capsicum, sun dried tomatoes, olives, carrot and lemon into a mixing bowl and mix well to combine. Set aside.

5. Bring a large saucepan of well salted water to the boil and add the couscous, stir until it comes back to the boil so the couscous doesn't stick together. Boil gently for about 10 minutes until the couscous is al dente. Remove from the heat and drain well.

6. While the couscous is cooking, place another saucepan of salted water over high heat, bring to the boil, then poach the prawns for 2-3 minutes until just cooked. Drain and reserve.

7. Sprinkle the couscous over the eggplant in the salad bowl and sprinkle the prawns over the top. Sprinkle the onion and capsicum mixture over the salad. Drizzle the dressing over the salad, sprinkle with parsley and coriander sprigs. Serve immediately.

1. Any combination of fish and or seafood will work well in this recipe.
2. The eggplant does not need to be salted before use to remove bitterness as modern varieties are not bitter.
3. If Israeli couscous is unavailable, orzo or rice shaped pasta can be used instead.