This salad is fantastic as it’s super easy to prepare but looks really fancy. Friends and family are always impressed when I prepare this salad, despite me always telling them how simple it is to put together. This recipe can be served as a side-salad at a BBQ or you could make a meal of it by adding some cooked protein (meat, poultry or tofu) and steamed veggies.
- Serves: 4 as a meal, 6 as a side
Ingredients
- 130 grams uncooked quinoa
- large handful baby rocket leaves
- 1 red or yellow capsicum
- 1 punnet cherry tomatoes halved
- ½ eggplant cut into large cubes
- 1 zucchini cut into large cubes
- 200 grams cooked and drained chickpeas
- small handful fresh basil roughly chopped
- 3 cloves garlic roughly chopped
- 150 grams low-fat Greek yoghurt
- ½ teaspoon cummin
- 2 teaspoons honey
- olive oil spray
Method
- Preheat oven to 180˚C (350˚F)
- Halve and de-seed capsicum and place on baking tray. Lightly spray with olive oil and roast in oven for approximately 30 minutes, or until skin is visibly bubbling. Remove from oven and carefully peel off skin and discard. Once cooled, cut into thin strips.
- Place cherry tomatoes, eggplant and zucchini onto baking tray. Lightly spray with olive oil and spread over chopped garlic and basil leaves. Roast in oven for approximately 30 minutes or until nicely softened.
- Whilst waiting for vegetables to roast, place raw quinoa in a saucepan with 1¼ cups water and bring to the boil. Cover and simmer for 10 minutes. Take of the heat and allow quinoa to further absorb for approximately 5 minutes. Set aside.
- In a separate bowel combine low-fat Greek yoghurt, cumin and honey together and mix well. Set aside.
- Combine roasted vegetables (capsicum, eggplant, zucchini, cherry tomatoes), cooked quinoa, chickpeas and rocket leaves and place on large serving plate. Serve with yoghurt dressing either in separate bowel or lightly drizzled over the top. YUM!