Ingredients
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¼ medium Aubergines
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½ medium Courgette
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Sea Salt
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Ground Black Pepper
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30 g Quinoa
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75 g tinned Chickpeas
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5 cherry Tomatoes
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2 teaspoons chopped fresh Basil
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2 teaspoons chopped fresh Mint
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30 g reduced-salt low-fat Feta Cheese
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Dressing
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4 teaspoons Lemon Juice
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¼ Garlic
Directions
Steps
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1
Done
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Preheat the oven to 200°C (180°C fan/gas 6) and line a baking tray with baking paper. Place the aubergine and courgette on the lined baking tray and spray lightly with oil spray. Season with salt and pepper, if desired. Roast in the oven for 10 minutes, then turn over and roast for a further 10 minutes until tender and lightly browned. Set aside to cool. |
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2
Done
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Place the quinoa and ½ cup (125 ml) of water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low. Simmer for 10–12 minutes or until the quinoa is tender. Drain off any excess liquid and set aside to cool. To save time, the vegetables and quinoa can be cooked the night before and stored in an airtight container in the refrigerator. |
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3
Done
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To make the dressing, whisk the lemon juice, garlic and 4 teaspoons of water together in a small bowl. |
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4
Done
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To serve, place the roast vegetables, quinoa, chickpeas, tomato, basil and mint in a serving bowl. Drizzle over the dressing and toss gently to combine. Top with the feta. |
