Serves 4-6
Ingredients;
3 aubergines
3 tbsp vegetable oil
1/2 tsp paprika
3 tsp pomegranate molasses
150g raw quinoa
Juice of 1/2 lemon
1 tbsp tomato puree
1/2 tsp ancho, chipotle or harissa paste
Handful fresh parsley
45g rocket leaves
75g pomegranate seeds
Method;
1. Preheat the oven to 200 degrees Celsius.
2. Wash and cut the aubergines into wedges. Place in a roasting tray with the oil, paprika, 2 tsp of the molasses and season with salt and pepper. Cook in the oven until soft and sticky but not charred - about 40 minutes.
3. Cook the quinoa as per the packet instructions. Once cooked, drain and rinse with cold water to cool it.
4. In a large bowl, mix the remaining 1 tsp molasses, lemon, tomato puree and chilli paste. Finely chop the parsley and a handful of the rocket and add both to the bowl along with the quinoa. Season to taste with salt and pepper.
5. To layer the salad, distribute the remaining rocket as a bed, and then spoon on the quinoa. Layer the aubergines on top, and then scatter with the pomegranate seeds.
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