Aubergine Salad with Yoghurt-Hummus Dressing

Serves 6 

Ingredients 

• 1 large aubergine, thinly sliced into rounds
• 2 tablespoons olive oil
• 1 cup quinoa (red and black work best for cold dishes)
• Handful of mixed greens such as rocket, baby spinach and watercress
• ½ red onion, thinly sliced into rounds
• ½ cucumber, thinly sliced into ribbons

 Dressing 

• 3 tablespoons lemon juice
• 1 cup yoghurt
• 1 teaspoon ground cumin
• ½ cup parmesan
• 120g hummus
• Salt and freshly ground black pepper, to taste

Method 

Aubergine 

1. Preheat the oven to 200°C. 
2. Place the aubergine slices in a single layer onto a baking paper lined baking tray. 
3. Brush with 1 tablespoon of olive oil and season with salt. 
4. Bake for about 10 minutes, until tender. 
5. Turn on the grill and chargrill the aubergine slices for 3 minutes per side. 
6. Set aside to cool. 

Quinoa 

1. Place 2 cups of water in a saucepan and bring to the boil. Add a ¼ teaspoon of salt. Add the quinoa, reduce to a simmer and cover. Cook until all of the water is absorbed (about 15 minutes). 
2. Transfer the quinoa to a high heated frying pan with a drizzle of olive oil. Stir the quinoa continuously until it begins to toast and smell nutty (about 5 minutes). 

Dressing 

1. Place the lemon juice, yoghurt, ground cumin, parmesan, hummus, salt, and pepper into a blender. 
2. Blend the ingredients together until well mixed and smooth (about 2 minutes). 

1. Combine all the ingredients in a bowl and toss. 
2. Serve and enjoy.