The weeknight picnic
If you fancy heading to the park (or the garden) for some cross-legged dining, here are some packable dishes to enjoy. And if it’s Friday, rosé is allowed too (see p120)
RECIPES: JULES MERCER.
Pack and go
Put the couscous in a lidded container, dollop on some tzatziki, then top with the aubergines and a little pomegranate molasses. Chill until ready to go.
1 VEGGIE RECIPE Roast aubergines and giant couscous with tzatziki
Good for free-from diets
PHOTOGRAPHS: CLARE WINFIELD. FOOD STYLING: JESS MEYER. STYLING: TONY HUTCHINSON
Serves 4
Hands-on
time 15 min
Oven
time 20-25 min
EASY SWAPS
If you’re on a dairy free/vegan diet, serve the aubergines with unsweetened coconut yogurt mixed with a little grated cucumber. If you’re gluten-free, use quinoa instead of couscous and skip the pittas (miso is often gluten-free, but always check).
• 2 tbsp miso paste
•A few glugs extra-virgin olive oil
• 3 large aubergines, cut into chunks
• 200g giant couscous (we used wholegrain)
• 100g pitted green olives, chopped
• 4 spring onions, finely sliced
• 100g roasted whole almonds (unsalted), roughly chopped
• ½ tsp chilli flakes (optional)
• 200g tub tzatziki (see Easy Swaps)
• Pomegranate molasses to drizzle
• Toasted pittas to serve
1 Heat the oven to 200ºC fan/gas 7. In a large bowl, mix the miso with a good glug of olive oil, then add the aubergine chunks and toss until evenly coated.Spread the aubergine chunks in a single layer in a large baking tray, then roast for 20-25 minutes until golden and beginning to char. Set aside to cool.