Charred baby aubergine & toasted quinoa salad

Charred baby aubergine & toasted quinoa salad

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Prep: 15 mins Cook: 45 mins

Easy

Serves 6

A fresh summer salad that won't leave the veggies feeling left out come barbecue season. Grilled vegetables, herbs, quinoa and crunchy hazelnuts give a variety of gorgeous textures and flavours

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal363
  • fat23g
  • saturates7g
  • carbs23g
  • sugars8g
  • fibre6g
  • protein13g
  • salt0.5g
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Ingredients

  • 3 small leeks
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 180g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 4 baby aubergines, each cut into 4 slices
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp cider vinegar
  • 3 tbsp chopped dill
  • ½ small pack mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 60g semi-dried tomatoes, roughly chopped
  • 2 tbsp hazelnuts, toasted and crushed
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 150g pack soft herby goat's cheese, crumbled

Method

  1. Bring a medium pan of salted water to the boil and add the leeks. Cook for 6-8 mins or until they have a slight bend to them. Drain and set aside.

  2. Heat a large frying pan over a medium-high heat and tip in the quinoa. Toast for 5-6 mins or until lightly browned. Reduce the heat to low and pour in enough water to cover 1cm above the quinoa. Gently simmer for 15 mins, stirring occasionally, until the liquid has been absorbed.

  3. Put the aubergines and leeks directly on the barbecue and brush with oil. Cook for 3-4 mins each side until lightly charred and tender. (Alternatively, brush the aubergines with 1 tbsp oil, put in a really hot griddle pan and cook each side for 3 mins or until lightly charred. Transfer to a plate and set aside. Brush the leeks with 1 tbsp oil and cook on either side for 4-5 mins or until charred. Set aside with the aubergines.) Once cool, cut the leeks in half lengthways.

  4. Combine 3 tbsp of the olive oil with the cider vinegar and half the herbs. Season to taste. Toss the quinoa with the dressing and spoon onto a large plate. Top with the charred aubergines and leeks, and sprinkle over the tomatoes, hazelnuts and cheese. Finish with the reserved herbs and a good glug of the remaining olive oil.

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