Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse and trim the courgette. Halve it. Slice into chunks around 1 cm thick. Rinse and trim the aubergine. Slice into cubes the same size as the courgette. Break the broccoli into small florets. Rinse them.

Pop the courgette, aubergine and broccoli into a roasting tin. Peel the shallots. Finely slice them. Rinse and halve the cherry tomatoes. Add them both to the tin. Rinse the thyme and add most of the sprigs to the tin. Measure out 1 tsp of fennel seeds. Add to the tin.

Add 1 tbsp olive oil to the veg. Season with salt and pepper. Toss everything together to mix. Make sure the veg is evenly spread out – if the tin is crowded, split the veg between two tins or baking trays. If the veg is too crowded they won’t roast.

Roast the veg for 30 mins till it's tender and a little charred. If you’re using two tins or trays, make sure you swap them round in the oven half way through cooking so they both spend time cooking on the top shelf.

While the veg roast, rinse the quinoa. Tip into a pan. Fill a kettle and boil it. Add 150ml hot water to the quinoa. Cover. Bring to the boil. Turn the heat right down. Simmer for 10-15 mins till the quinoa is tender and the water has mostly been absorbed. Keep your eye on it to make sure it doesn’t boil dry.

Finely grate or pare the zest from the lemon. Juice it. Measure out 1 tsp of the sesame seeds. Pop them in a dry frying pan. Toast over a medium heat for 2-3 mins till they are brown and nutty. Stir them while they toast to stop them catching and burning.

Take the veg out of the oven. Fish out the woody thyme sprigs. Throw them away. Add the quinoa to the veg with the lemon zest and juice. Stir to mix everything. Taste and adjust the seasoning.

Divide the quinoa salad between warm plates and top with ½ tsp sesame seeds and the remaining thyme leaves to serve.