Crispy Quinola salad with tahini dressing



1 eggplant sliced lengthways

1 large zucchini sliced lengthways

1 avocado

Pomegranate seeds

Cooked Quinola

Fresh coriander

Knob of butter

1 garlic clove chopped

Tahini dressing

70g natural yoghurt

1 heaped tsp of tahini paste

1 tsp of lemon juice

1/2 tsp turmeric

2 tbsp water


To make the salad: Dab some oil on the sliced vegetables and char grilled them on both sides.

Slice the avocado and place it on a top of vegetables, scatter some pomegranate seeds and coriander leaves. In a frying pan melt the butter and fry the garlic, add cooked quinoa and fry on a medium heat until starts getting crispy and popping. Sprinkle the crispy garlic quinoa over the vegetables.

To make the dressing: In a bowl place all of the ingredients and mix well to a smooth creamy dressing. Serve with the quinoa salad.