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Feta, Roasted Aubergine & Pomegranate Salad

April 30, 2018

Happy Monday everyone! I thought it was about time I shared another delicious recipe with you all. This was on my menu a few weeks ago and I received lots of lovely comments about how much people had enjoyed it. There is still time to order this weeks menu - if you didn't receive my weekly email on Friday, please check your junk mail or my website. You can order online as usual until midnight tonight or please feel free to email me if you would prefer. 

 

This salad can be eaten hot or cold and the aubergine can easily be substituted for other ingredients. I've made it with red peppers and courgette before which was just as tasty. The harissa paste adds a smoky flavour with a little hint of spice and can be found in most large supermarkets. 

 

Ingredients (serves 2)

1 aubergine

Olive oil

Salt & black pepper

100g quinoa (I used the mixed colour quinoa)

1 onion

1 clove garlic

3 large handfuls kale (taken off the stalk and roughly chopped)

1 lemon (juice only)

1 tsp tahini

1 tbsp harissa

1/2 pomegranate

100g feta cheese

 

Method

Pre-heat the oven to 180C. 

 

Cube the aubergine and place onto a roasting tray. Drizzle with olive oil and season with salt and pepper. Mix well before roasting for 25 minutes, stirring half way through the cooking time.

 

Cook the quinoa in a pan of boiling water for 15 minutes. It should be soft but not mushy. Drain well and leave to steam dry. 

 

Finely chop the onion and garlic. Cook in a little olive oil in a large frying pan until soft. Add the kale and cook for a few minutes until soft. 

 

Pour the quinoa into a large serving bowl and add the kale mixture along with the aubergine. Add the lemon juice, tahini and harissa and mix well. 

 

Remove the seeds from the pomegranate. (You can do this by cutting it in half and hitting the back with a rolling pin, or by massaging the seeds out the fruit with your hands in a large bowl of water. The seeds will sink and the pith will float to the top. Discard the pith and sieve the seeds).  Sprinkle the seeds over the salad and crumble the feta on top. 

 

Serve hot or cold. 

 

 

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