EGGPLANT, POMEGRANATE AND MINTED QUINOA SALAD

WF  DF  GF  VEG  VG    Serves 4—6

This salad will wow you with its beauty. Bright green mint contrasted with the bejewelling of gorgeous pink pomegranate seeds provides a lush experience for your eyes and your appetite. With its assortment of attractive colours comes a wide variety of antioxidants and micronutrients that will enhance your health naturally.

1 zucchini (courgette), sliced

1 eggplant (aubergine), cut into bite-sized pieces

4 garlic cloves, whole

80 ml (2½ fl oz/¹/₃ cup) cold-pressed extra virgin olive oil, plus extra, for drizzling

Celtic sea salt

270 g (9½ oz/1 cup) cooked quinoa

juice of 2 lemons

1 tablespoon grated lemon zest

1 bunch of mint, leaves only, plus extra, to serve

1 bunch of coriander (cilantro), leaves only, plus extra, to serve

1 pomegranate, seeds only

2 avocados, peeled, stones removed and sliced into wedges

4 small spring onions (scallions), chopped

125 g (4½ oz/1 cup) slivered almonds

Preheat the oven to 200°C (400°F/Gas 6).

Place the zucchini, eggplant and garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.

Remove from the oven and set aside to cool.

Meanwhile, place the quinoa in a bowl with the lemon juice and zest and the olive oil. Combine well.

Place in a salad bowl with all the other ingredients and serve topped with extra mint and coriander leaves.

Health Benefits

Eggplant has vitamins and minerals in spades. It’s rich in manganese, folic acid and all-important thiamine, the mineral that helps convert blood sugar into glucose for energy. Eggplant also contains a rare antioxidant known as nasunin. Found under the eggplant’s skin, nasunin has been shown to protect brain cells from free-radical damage.