Serves 4-6

INGREDIENTS:

• 1 zucchini (courgette), sliced
• 1 eggplant (aubergine), cut into bite-sized pieces
• 4 garlic cloves, whole
• 80 ml (21/2 fl oz/1/3 cup) cold-pressed extra virgin olive oil, plus extra, for drizzling
• Celtic sea salt
• 270 g (91/2 oz/1 cup) cooked quinoa
• juice of 2 lemons
• 1 tablespoon grated lemon zest
• 1 bunch of mint, leaves only, plus extra, to serve
• 1 bunch of coriander (cilantro), leaves only, plus extra, to serve
• 1 pomegranate, seeds only
• 2 avocados, peeled, stones removed and sliced into wedges
• 4 small spring onions (scallions), chopped 125 g (41/2 oz/1 cup) slivered almonds

METHOD:

1. Preheat the oven to 200°C (400°F/Gas 6).
2. Place the zucchini, eggplant and garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.
3. Remove from the oven and set aside to cool.
4. Meanwhile, place the quinoa in a bowl with the lemon juice and zest and the olive oil. Combine well.
5. Place in a salad bowl with all the other ingredients and serve topped with extra mint and coriander leaves.