Cumin roast cauliflower and eggplant salad
Serves 2 as main, 4 as side
2 handfuls baby spinach
1/2 cauliflower head
1 medium eggplant
1/2 cup quinoa (uncooked) and/or 1 tin of chick peas, drained and rinsed
A few tbsp olive oil
1-2 tbsp cumin powder
Salt and pepper, to taste
Tahini sauce - recipe here
1.Pre heat oven to 200C
2. Break apart cauliflower florets and cut eggplant into 1/2 cm thick half moons. Toss the cauliflower, eggplant and drained/dry chick peas (if using) in a bowl with a good drizzle of olive oil (a few tbsp) and a generous amount of salt and pepper and ground cumin.
3. Put the coated and mixed cauliflower and eggplant on a baking paper lined tray and cook in the oven for 30-40mins or until cauliflower and chick peas are crispy and eggplant is soft.
4. If using quinoa, cook it per pack instructions (something like - 1 parts quinoa to 2 parts water, bring to the boil, turn heat off, cover saucepan with lid and leave for 20mins or so).
6. Put the spinach in a bowl, top with quinoa, roast veggies and chick peas and the tahini dessing, toss and serve