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Serves: 4Preparation Time: 20 MinutesCooking Time: 30-35 MinutesTools: Food Processing Attachment
2 aubergines, halved45ml (3tbsp) olive oilsalt and freshly ground pepper50g (2oz) couscous75g (3oz) button mushrooms50g (2oz) pine nuts, lightly toasted8 sprigs basil8 sprigs parsley4 sun-dried tomatoes in oil, drained and coarsely chopped4 spring onions, chopped50g (2oz) pitted black olives1 clove garlic, crushed
For the crème fraîche dressing:150g (6oz) crème fraîchegrated rind and juice of 1 lime30ml (2tbsp) pesto sauce
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