Friday - - Recipe Cards -

Prep time about 1 hour Cook­ing time 30 mins Serves 4 FOR THE SALAD 12 baby aubergines, halved and steamed 6 cour­gettes, cut into noodle­like strips or spi­ralised FOR THE MARINADE, MIX 2 gar­lic cloves, crushed 2 tbsp lemon juice 5g fresh co­rian­der, chopped 10g fresh mint 1 tsp cumin 1 tsp crushed chilli 4 tbsp olive oil 1 tsp su­gar 1 red onion, chopped FOR THE QUINOA 1 tbsp olive oil 1 tsp but­ter 1 small onion, chopped 2 tsp cumin seeds 1 tsp co­rian­der pow­der 1 cup quinoa 2 cups veg­etable stock FOR THE DRESS­ING, MIX 1/2 cup yo­gurt 1 tbsp harissa paste Fresh mint, to serve Mar­i­nate steamed au­bergine and cour­gette strips in the marinade for at least 30 mins. Mean­while, to pre­pare quinoa, heat olive oil and but­ter in a saucepan, add onion, cumin and co­rian­der. Saute un­til onion is golden brown. Toss in quinoa and saute for an­other 2-3 mins. Add stock and sim­mer un­til all the liq­uid is ab­sorbed, 20 mins. Keep aside, cov­ered. To serve, place quinoa on a plat­ter, top with salad and gar­nish with onion. Serve with dress­ing, gar­nished with mint.

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