Roasted Vegetable Salad with Quinoa
1 red pepper
1 large or 2 small courgettes
1 small aubergine
2 red onions
2 tbsp extra virgin olive oil
1 small punnet of cherry tomatoes 1 ½ tbsp green pesto
1-2 tsp balsamic vinegar
50g Parmesan, finely grated A handful black olives, stoned A large handful of flat-leaf parsley, roughly chopped
25g Feta Mixed seeds 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Cook the quinoa according to the packet instructions and leave to cool.
3 Cut the pepper, courgette, aubergine and onions into 3-4cm pieces and toss in a roasting tray with one tablespoon of olive oil. Season and roast for about 30 minutes, turning a few times.
4 Add the tomatoes and return to the oven for 10 minutes. This is just long enough for the tomatoes to soften but not break down totally. Remove the vegetables from the oven and leave to cool.
5 Mix together one tablespoon of olive oil with the pesto and balsamic vinegar. Add the pesto to the vegetables, Parmesan, olives and parsley.
6 Toss everything together and serve.