Slow Roasted Mediterranean Veg, Quinoa & Feta Salad Recipe

Ingredients

1 red onion
1 aubergine
1 courgette
400g vine tomatoes
3 garlic cloves
1 tsp dried oregano
2 tsp cumin seeds
250g quinoa & golden vegetable
A handful of flat leaf parsley
2 tbsp balsamic vinegar
120g feta

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and slice it into 8 wedges. Pop it into a large roasting tin. Trim the green top off the aubergine, then chop it into 2cm-thick chunks. Trim the courgette and slice into 1cm-thick rounds. Quarter the tomatoes, removing the vine. Add the aubergine, courgette and tomatoes to the onion.

2. Separate the garlic cloves and add to the veg – leave the skins on to prevent them burning. Sprinkle over the dried oregano and cumin seeds. Drizzle over 2 tbsp olive oil. Season with salt and pepper. Toss well to coat the veg in the seasoning. Slide the roasting tin into the oven and roast for 30 mins till the veg are lightly charred. Remove from the oven.

3. Squeeze the roasted garlic cloves out of their skins and gently mash them with a fork in the roasting tin. Add the quinoa to the roasting tin and use the fork to fluff it up. Stir well to mix.

4. Roughly chop the parsley leaves and set aside.

5. In a small bowl, whisk together the balsamic vinegar with 1 tbsp olive oil. Season with salt and pepper. Drizzle the dressing over the salad and toss well to mix.

6. Divide the salad between two plates. Crumble over the feta. Scatter over the parsley leaves and serve.