Kokako's Asian couscous salad

Ted Baghurst

Take summer's eggplant, add autumn's plump pumpkin and mix with a tasty dressing in this light-yet-filling recipe from Grey Lynn café Kokako.

The café's menu changes with the seasons, offering brunch and lunch treats alongside fresh salads and baking. The coffee is roasted on-site and comes hot from the espresso machine, cold-brewed or chilled.

In this salad, shared with Element by Kokako's sous chef Kentaro Kurihara, locally-grown roots and greens are used to best effect.

Salad

300 g	Couscous, white, organic (Main)
200 g	Pumpkin, organic, cut into 1cm cubes
100 g	Eggplants, cut into 1cm cubes
100 g	Carrots, organic, sliced
50 g	Cucumbers, organic, cut into 1cm cubes
10 g	Sunflower seeds
5 g	Spring onions, chopped
5 g	Coriander, chopped

Dressing

30 g	Coriander root
1 Tbsp	Tahini
2 Tbsp	Miso paste
1 tsp	Soy sauce
¾ cup	Canola oil
1 Tbsp	Sesame oil
2	Garlic cloves
10 g	Fresh ginger
2 Tbsp	Lemon juice

Directions

Prepare salad ingredients

1. Tip couscous into a large bowl, pour over boiling water. Cover, then leave for 10 mins until fluffy and all the water is absorbed.
2. Roast diced pumpkin and eggplant separately.
3. Boil carrot until tender.
4. Spread sunflower seeds on a baking sheet and bake at 180C, stirring occasionally until golden-brown (5-10 minutes).

Prepare dressing

1. Put all ingredients except canola oil into a food processor and blend together.
2. With the motor running, add canola oil in a thin, steady stream until the mixture emulsifies and thickens.
3. Taste and add salt and pepper to taste.

Assemble and serve

1. Place all vegetables in a bowl and pour the dressing, toss gently. Taste and season if needed. Sprinkle over herbs to garnish.