This is an ideal work lunch as you can make a big batch and eat it over a few days.
Ingredients
- 100g quinoa
- 1 vegetable stock cube
- 3 Aubergines
- 2 Tomatoes
- Sumac
- Handful of pine nuts
- Zest and juice of 2 lemons
- Handful of parsley
- Handful of mint
- 2 tablespoons of capers
- Half a block of feta cheese
- Handful of black olives
Method:
Quinoa
Boil the quinoa with approx equal parts water and a vegetable stock cube for about 20mins and the quinoa absorbs all the water. Fluff then leave to cool.
Aubergine
Cut the aubergine into batons and place into a baking tray. Sprinkle liberally with sumac and salt and drizzle in olive oil. Mix then place in the oven for 20-30 mins at 220°c. Allow to cool before adding to the salad.
Assembly
Finely chop the mint, parsley, tomatoes, feta and half the olives. Add to a bowl along with all the other ingredients and mix. Serve on it’s own with a drizzle of tahini or with some crusty bread and yoghurt. Some pomegranate could work really nicely with this too.
Enjoy!
