Name: Cumin Roasted Aubergine & Quinoa Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: FOR THE CUMIN ROASTED AUBGERINE; 1 x Aubergine ((250g) topped and tailed and cut into rounds about 1cm thick); 1 heaped tsp cumin seeds; 2 tbs olive oil; FOR THE QUINOA SALAD; 100 g quinoa ((dry weight)); 50 g raw beetroot (, grated); 2 carrots ((150g), grated); 1 medium courgette ((180g), cut into small cubes); 1 small red onion ((80g), cut in half & finely sliced); A good handful of coriander (, chopped + more for garnishing); Juice of half a small lemon; 80 g feta (, crumbled (optional)); A little freshly ground black pepper and a pinch of sea salt; FOR THE YOGURT DRESSING:; 150 ml plain natural yogurt; 1 large clove of garlic (, minced); 2 tbs lemon juice; A pinch of sea salt; A little freshly ground black pepper; Lemon wedges to serve.