Serves: 2 Time: 30 minutes
- 1 aubergine, cut into 4 lengthwise
- 1 courgette, cut into 4 lengthwise
- 130g quinoa
- 125g cherry tomatoes, halved
- 50g feta (or vegan alternative)
- 1 lemon, juiced
- 3 cloves garlic, crushed
- 10g mint, roughly chopped
- 30g rocket
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp ginger
- ½ tsp chilli powder
- ½ tsp turmeric
- Salt and pepper to taste
Place the aubergine and courgette slices in a baking tray.
Mix the spices together with salt and pepper to taste in a small bowl and spread evenly over the aubergine and courgette. Drizzle a little oil over top and place in a preheated oven (220c) for 25 minutes.
Boil the quinoa in a large saucepan for 15 minutes drain and leave uncovered to dry.
Add the rocket, tomatoes, quinoa, mint, lemon juice, crushed garlic and some salt and pepper to taste. Crumble in the feta and mix well to combine.
Serve with the aubergine and courgette on top of the quinoa and some more feta crumbled on top.