Ingredients

The following ingredients have 2 Servings
  • 1 aubergine
  • 2 tbsp extra-virgin olive oil
  • 100g dried quinoa
  • ½ onion, diced
  • 1 garlic clove, crushed
  • 200g kale or cavolo nero, tough stalks discarded, roughly torn
  • juice of ½ lemon
  • 1 tsp tahini
  • 1 tsp harissa paste
  • 80g pomegranate seeds
  • 100g vegetarian feta cheese, crumbled

Instruction

  • Preheat the oven to 180°C, fan 160°C, gas 4. Cut the aubergine into 3-4cm chunks. Brush with half the olive oil and season. Roast on a nonstick baking tray for 30 minutes, tossing midway to brown evenly.
  • Add the quinoa to a pan of boiling water for about 15 minutes until tender, then drain.
  • Fry the onion and garlic over a low heat with 1 tablespoon of olive oil in a large frying pan for 5-8 minutes until soft. Add the kale and cooked aubergine to the pan; sauté over a low heat for 2-3 minutes. Add the quinoa and cook for a further 5 minutes.
  • Tip everything into a large bowl. Whisk the lemon juice, tahini and harissa paste in a separate small bowl and season. Drizzle on top of the warm salad and mix well.
  • Sprinkle over the pomegranate seeds and crumbled feta cheese, and serve. Alternatively, cool, store in the fridge and eat cold later. Recipe adapted from The Food Medic, £20, Yellow Kite.