Ingredients: (Serves 4)
2 Eggplant, cut into thick wedges
1 Punnet cherry tomatoes
1 Tablespoon olive oil, plus 1 tablespoon extra
Pinch of salt
1 Cup quinoa
4 Spring onion, thinly sliced
½ Bunch parsley, leaves picked
½ Bunch mint, leaves picked
Juice of 1 lemon
2 Tablespoons pomegranate molasses
1 Tablespoon sumac
⅓ Cup roasted almonds, roughly chopped
100g Feta, crumbled
- Preheat oven to 220°C. Arrange eggplant and cherry tomatoes on a lined baking tray. Sprinkle over one tablespoon oil and salt. Roast for 15 minutes or until vegetables are golden and tender.
- Meanwhile, bring a large saucepan of water to the boil. Boil quinoa for 10-12 minutes or until tender. Drain and set aside to cool slightly.
- Combine quinoa, cherry tomatoes, spring onion, mint and parley in a large bowl. In a small bowl, stir together lemon juice, pomegranate molasses and remaining one tablespoon oil. Pour over salad and toss to coat.
- Divide quinoa tabouli between serving plates. Top with roasted eggplant and sprinkle over sumac, almonds and feta.