Salads and Side Dishes

INGREDIENTS

• 1 Zucchini, sliced

• 1 Eggplant, sliced

• 2 Tbsp Cold Pressed Olive Oil

• 1 Garlic Clove, diced

• Himalayan Rock Salt

• 1.5 Cups Organic White Quinoa

• 750mL Water

• 1 tsp Cinnamon

• 1 Lemon Juice and Zest

• Handful Mint Leaves, chopped

• Handful Coriander Leaves, chopped

• 1 Avocado sliced

• 70g Hunza Raisins

• 100g Flaked Almonds

• 1 Pomegranate, seeds scooped out and seperated

METHOD

1. Preheat oven to 180 degress celsius.
2. Gather the sliced eggplant and zucchini drizzle olive oil and sprinkle pinch of salt over top. Arrange onto a baking tray and put in oven. Roast for 15 minutes or until slightly burned on the edges.
3. Remove vegetables and place in a bowl with diced garlic.
4. Rinse Quinoa and drain. Place in saucepan and add measured water, cinnamon, and sprinkle of salt.
5. Bring to the boil, reduce heat then cover and simmer for 15 minutes-20 minutes.
6. To assemble the salad, place cooled quinoa in a large serving bowl. Add lemon, herbs, roasted vegetables, avocado and raisins.
7. Toss salad and garnish with almonds and pomegranate seeds.