Roast eggplant, capsicum and tomato quinoa salad

Tamara West

Ingredients

1	Eggplant, medium size, cut into 2cm chunks (Main)
2	Red capsicums, cut into 2cm chunks
2 punnets	Cherry tomatoes
2 Tbsp	Olive oil
2 tsp	Cumin seeds, toasted and crushed
1 Tbsp	Liquid honey
½ tsp	Chilli flakes, optional
1 cup	Quinoa, rinsed (Main)
1 ½ cups	Water
¼ cup	Currants
2	Spring onions, finely sliced
200 g	Feta, crumbled
½ cup	Fresh coriander, roughly chopped
½ cup	Flat leaf (Italian) parsley, roughly chopped
¼ cup	Pumpkin seeds, toasted
2	Limes, zest of 1 lime, juice of 2 limes
1 to drizzle	Extra virgin olive oil

Directions

1. Heat oven to 200C. Line an oven tray with baking paper.
2. Drizzle and toss eggplant, capsicum and whole cherry tomatoes with olive oil, honey, cumin seeds and chilli flakes, and season with salt and pepper.
3. Roast until cooked through and slightly caramelised, 20-30 minutes.
4. Place quinoa and water in a pot along with a pinch of salt. Bring to the boil, then cover with a tight fitting lid and cook for 15 minutes.
5. Remove from the heat and leave to steam (with the lid on) for 8 minutes. Fluff with a fork and mix with currants, then set aside.
6. Toss quinoa, roast vegetables and remaining ingredients together, and season to taste with salt and freshly ground black pepper.