Moroccan Griddled Veg with Sesame Dressing

Cooking time
Serves2 people

Sesame and quinoa were absolutely made for each other - both full of toasty, nutty deliciousness. A perfect pairing with griddled seasonal veg.


  • 75g quinoa
  • 150ml hot water
  • A handful of sesame seeds
  • 2 tsp sumach, cumin or ground coriander
  • 1 lemon
  • a few splashes of olive oil
  • Sea salt and freshly ground pepper
  • 2 carrots
  • 2 spring onions
  • 1 red pointed peper
  • A bundle of asparagus
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1. Tip the quinoa into a sieve. Rinse it well under cold water - quinoa has a coating called saponin that can make it taste soapy if it isn’t rinsed.
2. Pour the quinoa into a small pan. Add 150ml boiling water from the kettle. Pop on a lid. Bring to the boil. Turn the heat down. Simmer gently for 15- 20 mins till the quinoa is tender and the water has been absorbed.
3. Use a mortar and pestle, a spice grinder or a jam jar in a bowl to roughly grind the sesame seeds. They don’t have to be finely ground, a bit of crunch is good.
4. Measure out 2 tsp of sumach, cumin or ground coriander. Add it to the sesame seeds. Finely grate or pare the zest from the lemon. Pop to one side. Juice the lemon. Add the juice to the sesame seeds with a splash of olive oil. Season. Stir to mix.
5. Trim the carrots. Peel, halve and quarter them. Trim the spring onions. Slice them in half. Halve the pepper. Scoop out the seeds and white bits. Slice the pepper into six strips.
6. Fill a pan with hot water from the kettle. Bring to the boil. Snap the woody ends off the asparagus stalks. Trim and halve them. Add the asparagus and carrots to the pan. Simmer for 2 mins. Drain.
7. Pop the veg in a bowl. Add 2 tsp oil. Season. Toss to coat. Heat a griddle or frying pan till it’s very hot. Add the veg, in batches if you need to, and fry for 5-8 mins till they’re blistered and just cooked.
8. Drain the quinoa if you need to. Top it with the veg and spoon over the sesame dressing. Sprinkle with the lemon zest and serve.
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