Charred Baby Aubergine Toasted Quinoa Salad Food

CHARRED BABY AUBERGINE & TOASTED QUINOA SALAD

Steps:

• Bring a medium pan of salted water to the boil and add the leeks. Cook for 6-8 mins or until they have a slight bend to them. Drain and set aside.
• Heat a large frying pan over a medium-high heat and tip in the quinoa. Toast for 5-6 mins or until lightly browned. Reduce the heat to low and pour in enough water to cover 1cm above the quinoa. Gently simmer for 15 mins, stirring occasionally, until the liquid has been absorbed.
• Put the aubergines and leeks directly on the barbecue and brush with oil. Cook for 3-4 mins each side until lightly charred and tender. (Alternatively, brush the aubergines with 1 tbsp oil, put in a really hot griddle pan and cook each side for 3 mins or until lightly charred. Transfer to a plate and set aside. Brush the leeks with 1 tbsp oil and cook on either side for 4-5 mins or until charred. Set aside with the aubergines.) Once cool, cut the leeks in half lengthways.
• Combine 3 tbsp of the olive oil with the cider vinegar and half the herbs. Season to taste. Toss the quinoa with the dressing and spoon onto a large plate. Top with the charred aubergines and leeks, and sprinkle over the tomatoes, hazelnuts and cheese. Finish with the reserved herbs and a good glug of the remaining olive oil.

QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE

Steps:

• For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
• Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
• For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
• Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
• Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
• Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
• Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.

BUCKWHEAT WITH CHARRED BABY AUBERGINES

Steps:

• Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.
• Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.
• Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.
• Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat's cheese.