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Crispy Quinoa salad with tahini dressing

# Main Course
# Vegetarian
Ingredients
  • 1 eggplant sliced lengthways

  • 1 eggplant sliced lengthways

  • 1 avocado

  • Pomegranate seeds

  • Cooked Quinola

  • Fresh coriander

  • Knob of butter

  • 1 garlic clove chopped

  • 70g natural yoghurt

  • 1 heaped tsp of tahini paste

  • 1 tsp of lemon juice

  • 1/2 tsp turmeric

  • 2 tbsp water

PREPARATION

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.

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