Written on: March 5, 2013
This salad is a winner on all fronts..... healthy, loaded up with vitamins and iron and tastes sensational. Perfect on it's own, needs nothing, got it all.
Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant, onion and zucchini on tray. Spray with oil and season. Roast for 10 minutes.
Add tomatoes and roast for 10 minutes or until vegetables are tender.
While veges are cooking, heat olive oil in a saucepan on medium heat. Cook garlic and cumin for 30 secs. Add quinoa and 500ml (2 cups) water and bring to the boil. Cover and simmer for 12 minutes or until quinoa is tender and water is absorbed. Cool.
Combine quinoa, roast vegetables, chickpeas, basil and
feta goat’s cheese in a large bowl. Drizzle over olive oil and vinegar. Top with basil leaves.
* Guilty pleasures: I am a devotee of goat’s cheese, an addiction I picked up in France a few years ago. So good in any salad and this one is no exception. Any dish that requires feta has been replaced by goat’s cheese in this house and, personally, I feel a whole lot better for it.
Credit must go to the wonderful Michelle Bridges for this recipe. I hope she can forgive the goat’s cheese.