Marinated grilled vegetables with Vantastic Beef Bites and fiery salsa on lemon mint couscous
Ingredients
For the vegetables:
2
courgettes
2
leeks
2
red peppers
6
sun-dried tomatoes (marinated in oil)
4
medium potatoes (such as sweet potatoes for more colour)
2
tb
olive oil
2
tb
balsamic vinegar
1
Clove(s)
garlic, finely chopped
1
tb
maple or agave syrup (for a touch of sweetness)
1
ts
dried thyme
1
ts
smoked paprika powder
1
Pinch(es)
chilli flakes
salt and pepper to taste
For the Beef Bites Flavor of Italy:
1
Pack(s)
Vantastic Beef Bites Flavor of Italy (approx 200g)
1
tb
olive oil for frying
1
ts
dijon mustard (to flavour the Beef Bites)
For the fiery tomato salsa:
400
g
chopped tomatoes (tinned or fresh)
1
small onion, finely chopped
1
Clove(s)
garlic, finely chopped
1
small chilli, seeded and finely chopped
1
tb
olive oil
1
tb
tomato paste
1
ts
smoked paprika powder
0.5
ts
cayenne pepper (to taste)
1
ts
brown sugar
1
Splash(es)
balsamic vinegar
salt and pepper to taste
1
tb
fresh lemon juice
chopped fresh herbs (e.g. coriander, basil or parsley)
For the lemon-mint couscous:
200
g
couscous
250
ml
vegetable stock
1
tb
olive oil
1
organic lemon, juice and zest
1
tb
fresh mint, finely chopped
salt and pepper to taste
Preparation
Step one: Prepare and marinate the vegetables
1. Peel the potatoes (ideally sweet potatoes for more depth) and cut into slices about 1cm thick. Pre-cook in boiling salted water for about 10 minutes until slightly tender but still firm. Drain and set aside.
2. Cut the courgettes into thick slices. Halve the leek lengthways and cut into pieces about 4cm long. Remove the seeds from the peppers and cut into large chunks. Cut the sun-dried tomatoes into thin strips.
3. In a large bowl, mix together the olive oil, balsamic vinegar, minced garlic, maple syrup, smoked paprika, chilli flakes, thyme, salt and pepper. Add the vegetables and leave to marinate for at least 20 minutes to absorb the flavours.
Step two: Prepare the couscous
1. Put the couscous in a bowl. Bring the vegetable stock to the boil and pour over the couscous. Cover and leave to soak for about 10 minutes.
2. Fluff with a fork and stir in the olive oil, lemon juice and zest and chopped mint. Season to taste with salt and pepper.
Step three: Make the salsa
1. Heat the olive oil in a small saucepan and sauté the onion and garlic until soft.
2. Add the chilli and tomato paste and lightly roast. Then add the chopped tomatoes, smoked paprika, cayenne pepper, brown sugar and balsamic vinegar. Mix well and simmer over a medium heat for about 15 minutes, until the salsa has thickened nicely.
3. Finally, add the lemon juice and fresh herbs and season to taste.
Step four: Grill the vegetables
1. Preheat a grill pan or grill. Grill the marinated vegetables in batches until golden brown on both sides and cooked through. Make sure they don't get too soft, but still retain some bite.
Step five: Season and fry the Beef Bites Flavor of Italy
1. In a bowl, season the Vantastic Beef Bites with a teaspoon of Dijon mustard and a little pepper. Fry in a frying pan with a little olive oil over a medium heat until golden brown and crispy on all sides, about 6-8 minutes.
Step six: Serve
1. Divide the lemon mint couscous between four plates. Arrange the grilled vegetables artistically on top.
2. Add the crispy Beef Bites and drizzle generously with the spicy tomato salsa.
3. Garnish with fresh herbs and lemon zest if desired.
Extra tip: Rub a little vegan parmesan substitute over the dish for a touch of umami and drizzle with an aromatic basil oil.
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