Mike van de Elzen: Roasted kumara with Israeli couscous grapes and spent lemon

Roasted kumara with Israeli couscous grapes and spent lemon 

4 kumara, cut into wedges  

3 tbsp sunflower oil  

1 cup Israeli couscous 

 3 cups veggie stock 

2 cups black grapes 

1 cup pickled red onions (or just sliced thin if you are short on time)  

1 cup pumpkin seeds, toasted  

Sea salt  

Coriander for garnish  

1 batch spent lemon dressing  

1 batch pickled red onions

Pre-heat the oven to 180*c  

Place the kumara into a large bowl, coat with 2 tbsp of oil and season with flaky salt.  

Lay out onto a oven tray and bake for 30 minutes or until the ends start to burn. 

Cook the couscous in boiling veggie stock until tender and drain.  

Heat a large cast iron pan until it's VERY hot.  

Place the grapes into a bowl and add the remaining oil and a pinch of salt. Place into hot pan and turn until well colored and almost totally burnt. Remove and set aside.  

To serve, pull together the cooked kumara, couscous, burnt grapes, pickled red onions, toasted pumpkin seeds and then coat with spent lemon. Combine and plate.  

Garnish with fresh coriander and any left-over pumpkin seeds. 

Whole lemon mayonnaise 

 350 ml grape seed oil  

1 egg yolk  

2 tbsp cider vinegar  

1 tbsp honey  

½ tsp Dijon mustard  

Pinch of salt 

Place the lemon and oil into a pot and gently heat over a low heat. (not above 60*C) for a couple minutes. Turn off and allow to cool before straining. In a small bowl whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined. 

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