This fresh recipe is perfect as a light meal on a warm night, or as part of a feasting lunch.
It’s a great option if you’re feeding people with special dietary requirements, as it is gluten free, dairy free and is entirely plant-based, so is vegetarian and vegan friendly.
Use a good amount of chilli and lemon juice to give it the kick it deserves.
Amelia
Ingredients 18
1 eggplant, cut into 2cm thick rounds
1⁄4 cup white quinoa
1 cup vegetable stock
1 Lebanese cucumber, chopped into small cubes
1 handful cherry tomatoes, halved
5 radishes, sliced
2 carrots, grated
1 handful raw cashews
1 green chilli, finely chopped
1 tbsp raw sugar
1 lemon, juice only
3 tbsp walnut oil
2 pinches salt
1⁄4 cup oil, for frying
1 tsp garam masala
1 tsp paprika
1 tsp turmeric
1⁄2 bunch fresh coriander, roughly chopped
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Method 9
Cut into 2cm thick rounds. Set aside.
Rinse in cold running water. Add and quinoa to a small pot and bring to the boil. Cover, reduce the heat and simmer for approximately 10 to 15 minutes, or until the quinoa begins to uncurl. Drain, pop quinoa back in pot, put the lid on and set aside.
Chop into small cubes, halve , slice and grate . Place in a medium sized bowl and add . Finely chop the and add it to the bowl along with the , juice of 1⁄2 lemon, and a pinch of salt. Stir to combine. Place in refrigerator.
Heat in a large frypan over medium heat.
While the is heating, prepare the . Place juice of the remaining 1⁄2 lemon, garam masala, paprika, turmeric and another pinch of salt in a small bowl.
Coat in the lemon and spice mixture and place into the hot in a single layer. Cook on each side for approx. 3-4 mins or until browned. Remove from pan.
While the eggplant is cooking, add roughly chopped and cooked to the salad bowl, and toss through.
To serve, place on a plate and cover with the salad and enjoy!
Dr Amelia Harray's tips
Ensure you use a good amount of chilli and lemon juice to give it the kick it deserves!
