Cookbook

SOV860
the Smart Oven
™
Air Fryer
48
Air Fried Autumn Vegetable Salad
1
Prep 30 mins / Cook 43 mins / Standing 10 mins
2
Serves 4–6
1 small eggplant, sliced 2 cm thick
Sea salt
1 sweet potato, peeled and cut into
2 cm dice, approx. 350 g
1 small pumpkin, peeled and cut into
2 cm dice
1 red onion, peeled and cut into wedges
2 cloves garlic, thinly sliced
8 button mushrooms
2 red capsicum, sliced in 2 cm strips
2 medium carrots, cut into 4 cm batons
2 medium zucchinis, roughly cut into
4 cm pieces and then quartered
1 tbsp vegetable oil
For the spice mix
½ tsp dried oregano
1 tbsp smoked paprika
1 tsp ground white pepper
1 tsp garlic powder
½ tsp fennel seeds
2 tsp sea salt
For the cous cous
150 g pearl cous cous
400 ml vegetable stock
1 tbsp chopped parsley
Micro parsley to serve
1. Place the eggplant slices onto a tray, sprinkle
with salt on both sides and leave for 10 mins.
2. Rinse the eggplant under water and dry off
with paper towel. Dice the eggplant into
2–3 cm cubes.
3. Pre-heat the oven. Select AIRFRY/SUPER
CONVECTION/ 200°C/35 mins and
press start.
4. Place the eggplant, sweet potato, pumpkin,
red onion, garlic, mushrooms, red capsicum,
carrots and zucchinis into a large bowl.
5. In a small bowl, mix together the spices and
add to the vegetables with the oil. Toss the
vegetables so that the spice mix and oil are
distributed evenly through the vegetables.
6. Place the vegetables onto the airfry basket.
Once the oven has pre-heated, place the
basket into the oven in the airfry position and
cook for 20 mins.
7. Remove the vegetables and toss. Place them
back into the oven and continue cooking for
the remaining 15 mins.
8. Place the pearl cous cous and vegetable
stock into a saucepan and bring to the
boil. Simmer for 8 mins or until the stock is
absorbed by the cous cous and it is tender.
Set aside.
9. When the vegetables and cous cous are at
room temperature, toss them together add
the chopped parsley.
10. Place in a serving platter and sprinkle with
micro parsley.