Charred baby aubergine & toasted quinoa salad

Charred baby aubergine & toasted quinoa salad. Raw leek, Cut into 4 slices, Toasted and crushed.

Georgina Fuggle

15 + 45 min · 6

Ingredients

• 240 g Raw leek
• 600 g Cut into 4 slices
• 15 g Toasted and crushed
• 180 g Uncooked quinoa
• 150 g Crumbled
• 60 g Roughly chopped
• 60 g Olive oil
• 20 g Apple cider vinegar
• 10 g Fresh dill, chopped
• 10 g Fresh leaves, washed and chopped

Preparation

1. Bring a medium pan of salted water to the boil and add the leeks. Cook for 6-8 minutes or until they have a slight bend to them. Drain and set aside.
2. Heat a large frying pan over a medium-high heat and tip in the quinoa. Toast for 5-6 minutes or until lightly browned. Reduce the heat to low and pour in enough water to cover 1cm above the quinoa. Gently simmer for 15 minutes, stirring occasionally, until the liquid has been absorbed.
3. Brush the aubergines with 10 g olive oil and the leeks with another 10 g. Grill or griddle for about 3–5 minutes per side, until charred and tender. Let cool slightly and halve the leeks lengthways. Reserve 35 g oil for the dressing and 5 g for finishing.
4. Mix 35 g olive oil with the cider vinegar, 5 g dill and 5 g mint. Toss with the quinoa, then arrange the grilled vegetables, tomatoes, hazelnuts and cheese on top. Finish with the remaining 5 g dill, 5 g mint and 5 g olive oil.