for 2 person

Roast aubergines

1	aubergine (large), cut lengthwise into thick strips
1 tbsp	olive oil
½ tsp	ground coriander seeds
½ tsp	ground cumin
½ tsp	paprika
½ tsp	harissa
½ tsp	salt

Quinoa tabouleh

100 g	quinoa
	salt and pepper to taste
½ bunch	parsley, finely chopped
½ bunch	peppermint, finely chopped
3 tsp	olive oil
2 tsp	lemon juice
½ tsp	salt
1 ½ tsp	ground cumin
½	cucumber, diced
1	tomato (large), diced

Onion pickles

1	red onion (large), thinly sliced
2 tbsp	apple vinegar
½ tsp	salt
½ tsp	coconut palm sugar
½ tsp	ground cumin

Beetroot hummus

1 ½	boiled beets
1 tin	chickpeas (small, approx. 120 g)
1	lime, use grated zest and 1 tbsp of juice
½ tsp	salt
1	date
1 tsp	ground cumin

Serve

2 handful	baby spinach
2 tbsp	flaked almonds, toasted
2 tsp	tahini (sesame paste)
1 handful	Micro Greens

How it's done

Roast aubergines

Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Quinoa tabouleh

Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.

Onion pickles

Mix the onion slices with the remaining ingredients and set aside until ready to serve.

Beetroot hummus

In a food processor, puree all the ingredients until smooth.

Serve

Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.

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