Roasted broccolini, zucchini and pea couscous salad with broad bean, mint and walnut pesto

Name: Roasted broccolini, zucchini and pea couscous salad with broad bean, mint and walnut pesto recipe
Yield: 4
Ingredients: 2 bunches broccolini, ends trimmed; 500g zucchini, cut in half lengthways and cut diagonally into 1cm-thick slices; 150ml extra virgin olive oil, plus 2 tbs extra; 3 garlic cloves, crushed; Finely grated zest of 2 large lemons; Juice of 1/2 large lemon; 200g couscous; 375ml water; 300g podded fresh or frozen peas, blanched and cooled; Fresh herbs (we used basil, mint and parsley) to serve; Lemon cheeks to serve; 100g double podded broad beans (fresh or frozen), blanched and cooled; 250.00 ml mint leaves; 1 large garlic clove; 40g walnuts, toasted; 50g Parmigiano Reggiano; 80ml olive oil; Juice of 1 large lemon

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P81 Roasted broccolini, zucchini and pea couscous salad with broad bean, mint and walnut pesto

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by Matteo Tine

MATTEO TINE, CHEF

May 02, 2023

Not eating enough greens? This multi-texture salad has you covered.

2 bunches broccolini, ends trimmed
500g zucchini, cut in half lengthways and cut diagonally into 1cm-thick slices
150ml extra virgin olive oil, plus 2 tbs extra
3 garlic cloves, crushed
Finely grated zest of 2 large lemons
Juice of 1/2 large lemon
1 cup (200g) instant couscous
1 1/2 cups (375ml) boiling water
300g podded fresh or frozen peas, blanched and cooled
Fresh herbs (we used basil, mint and parsley) to serve
Lemon cheeks to serve

Broad bean, mint and walnut pesto

100g double podded broad beans (fresh or frozen), blanched and cooled
1 cup mint leaves
1 large garlic clove
40g walnuts, toasted
50g Parmigiano Reggiano
1/3 cup (80ml) extra virgin olive oil
Juice of 1 large lemon

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Place broccolini, zucchini, oil, garlic and lemon zest in a large bowl. Season with salt flakes and freshly ground black pepper and toss to coat. Transfer to prepared tray, spreading out in a single layer. Roast for 20 minutes or until golden. Remove from oven. Stand for 5 minutes, add lemon juice and toss to coat. Set aside.
3.

Meanwhile, place couscous, boiling water and extra 2 tbs oil in a large heatproof bowl and stir to combine with a fork. Season well with salt flakes and freshly ground black pepper. Cover and stand for 5 minutes until couscous is tender and water is absorbed. Fluff up grains with a fork and set aside.
4.

For the pesto, place all ingredients in a food processor and whiz until smooth. Season well with salt flakes and freshly ground black pepper.
5.

Add roasted vegetables and resting juices to couscous, season well with salt flakes and freshly ground black pepper and toss to combine. Dollop over pesto, sprinkle with peas and herbs and serve with lemon cheeks.