Zucchini and Eggplant Salad

Based on Lee Holmes's recipe in Eat Clean, Green and Vegetarian.

Ingredients

Makes

  • 1 zucchini
  • 1 eggplant
  • 4 cloves garlic
  • ⅓ cup olive oil
  • ⅓ cup quinoa
  • sea salt
  • 2 lemons
  • 1 bunch mint
  • 1 bunch coriander
  • 1 pomegranate (seeds only)
  • 2 avocados
  • 4 spring onions
  • 125g silvered almonds

Preparation

  1. Preheat the oven to 200°C
  2. Slice 1 zucchini
  3. Cut 1 eggplant into bite sized pieces
  4. Place the zucchini, eggplant and 4 cloves of garlic (whole) on a baking tray, drizzel with olive oil, sprinkle with salt and roast for 35 minutes. Once done, set aside to cool.
  5. Add ⅓ cup quinoa and ⅔ cup of water to a small saucepan. Bring to a boil over medium-high heat then lower the heat, cover, and simmer for ~10 minutes.
  6. Zest the 2 lemons to get 1 Tbsp zest, and then juice them
  7. Slice 2 avocados into wedges
  8. Chop 4 spring onions
  9. Place the cooked quinoa in a bowl with the lemon juice, lemon zest and ⅓ cup olive oil. Mix well.
  10. Place the quinoa mix in a salad bowl with the cooked zucchini and eggplant, and 1 bunch mint, 1 bunch coriander, seeds from 1 pomegranate, the avocado, the spring onions and 125g silvered almonds
  11. Serve topped with extra mint and coriander leaves