Roasted Aubergine
with Quinoa, Halloumi and Cherry Tomato Salsa
For when you’re short of time but craving a dish that’ll give you a little bit of a health kick, make this delicious recipe your go to. Roasting the spiced aubergine at a high heat will make it lovely and crispy on the outside and soft and juicy on the inside. Served alongside protein-rich quinoa, tomato salsa and golden halloumi, you’ll have a hard time deciding which ingredient you love most.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ground Coriander
120
Quinoa
25
Hazelnuts
(Contains Nuts May contain Nuts)
1
Balsamic Vinegar
200
Cherry Plum Tomatoes
250
Halloumi
10
Flat Leaf Parsley
1
Aubergine
(May contain Celery)
1
Vegetable Stock Powder
Not included in your delivery
2
Olive Oil
1
Olive Oil for the Salsa
500
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a large saucepan and bring to the boil on medium-high heat. Add the vegetable stock pot and stir to dissolve. Tip the quinoa into a sieve and rinse with cold water.
Remove the stalk top from the aubergine, halve lengthways and chop into wedges about the length and width of your index finger. Place on a lined baking tray in a single layer. In a small bowl, mix the ground coriander with the oil (see ingredients for amount) and a pinch of salt and pepper. Drizzle this over the aubergine, make sure it gets a good coating. Roast on the middle of your oven until crispy, 20-25 mins.
Meanwhile, add the quinoa to the boiling stock, stir and reduce the heat to medium. Bubble away until the seeds have split, the quinoa has tripled in volume and is tender enough to eat, 15 mins. When cooked, drain in the sieve, pop back into your pan and cover with a lid to keep warm.
Halve the baby plum tomatoes and put in a bowl. Finely chop the parsley (stalks and all). Pierce the bag the hazelnuts are in, then bash them in their bag with the bottom of a frying pan or rolling pin until lightly crushed. Add the parsley and hazelnuts to the tomatoes along with the balsamic vinegar and oil. Add a pinch of salt and pepper and mix together. Keep to one side.
Cut the halloumi into four slices per person. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the halloumi slices and cook until golden, 3-4 mins on each side. Then remove from the pan and set aside.
Serve the quinoa in bowls and top with the roasted aubergine and half the tomato salsa. Place the halloumi slices on top and spoon over the remaining salsa. Enjoy!
