Weber
By Jamie Oliver
40 mins
Not Too Tricky
serves 4
About the recipe
Want to know how to take your barbecued veg to the next level? Discover Jamie’s top tips for how to prep, slice and cook a whole rainbow of beautiful Mediterranean vegetables, such as peppers, courgettes, aubergine and onions, with a focus on optimum flavour and texture. Holding back a handful of the grilled veg, then whizzing it with lemon, herbs and good extra virgin olive oil creates an epic dressing for the veg, which is then tossed through couscous. Break over chunks of marinated, grilled feta and pick over more fresh herbs, to finish.
Recipe From
Ingredients
300g couscous
1 lemon
1 aubergine
1 courgette
1 large red onion
6 romano peppers
olive oil
125g feta cheese in brine
2 sprigs of thyme or oregano
2 teaspoons runny honey
extra virgin olive oil
1 clove of garlic
red wine vinegar
½ a bunch of mint (15g)
½ a bunch of flat-leaf parsley (15g)
½ a pomegranate
30g unsalted shelled pistachios
BARBECUE KIT
Weber barbecue tongs
Barbecue-safe baking dish
Top Tip
If you’re a big fan of creamy dressings, ripple the pepper dressing through some natural yoghurt and dollop over the salad. Delicious!
Method
- Ignite all of the burners to medium-high and leave with the lid closed until the temperature gauge is at roughly 260°C, then turn off the left-hand burners to create an indirect heat cooking zone.
- Place the couscous in a metal bowl with a pinch of sea salt, finely grate over half the lemon zest and just cover with boiling kettle water. Cover and leave for 10 minutes, then fluff with a fork.
- Quarter the aubergine and courgette lengthways then place on a large board seasoned with salt. Season the top layer, then leave for 15 minutes.
- Chop the unpeeled onion into quarters. Finely grate the remaining lemon zest into a small bowl and put aside, then cut the lemon in half.
- Place the lemon halves, onions and peppers on the right-hand side (hot) of the grill cut-side down for 10 minutes, then move the onions and lemons to the indirect heat and continue cooking with the lid closed for 30 minutes, or until tender, turning occasionally.
- Transfer the peppers to a board, then once cool enough to handle, remove the stalks and seeds.
- Brush the aubergines and courgettes lightly with olive oil and grill on the right-hand side (hot) for 10 minutes, or until golden all over, removing to a board as and when it’s ready. Discard the onion skin.
- Keep 4 of the peppers to one side, then roughly chop the remaining peppers with the rest of the grilled veg.
- Meanwhile, place the feta on a piece of greaseproof paper inside a small barbecue-safe baking dish and top with the reserved lemon zest.
- Strip over the thyme or oregano leaves, drizzle with a little honey and olive oil, then place on the right-hand side (hot) for 10 minutes, or until golden at the edges.
- Place the reserved peppers into a blender with 3 tablespoons of extra virgin olive oil, then peel and add the garlic clove, along with 1 teaspoon of red wine vinegar and a pinch of black pepper. Squeeze one half of the jammy lemon into the blender, whiz until smooth, then taste and season to perfection.
- Pick and finely chop the mint and parsley, reserving a few small leaves to garnish, and toss through the couscous with the chopped veg. Squeeze over the remaining jammy lemon, drizzle with the pepper dressing and break over the feta.
- Hold the pomegranate half cut-side down in your fingers and bash the back of it with a spoon so the seeds tumble over the couscous. Scatter over the reserved herb leaves, then bash and sprinkle over the pistachios, to serve.
Recipe tested on a Weber Genesis Gas Barbecue.
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