Cumin Roasted Aubergine & Quinoa Salad -

Cumin Roasted Aubergine & Quinoa Salad

Cumin roasted aubergine with a quinoa salad and lemon, garlic dressing. Vegetarian & Gluten free.
Course Salad
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Michelle Alston


  • 1 x Aubergine (250g) topped and tailed and cut into rounds about 1cm thick
  • 1 heaped tsp cumin seeds
  • 2 tbs olive oil
  • 100 g quinoa (dry weight)
  • 50 g raw beetroot , grated
  • 2 carrots (150g), grated
  • 1 medium courgette (180g), cut into small cubes
  • 1 small red onion (80g), cut in half & finely sliced
  • A good handful of coriander , chopped + more for garnishing
  • Juice of half a small lemon
  • 80 g feta , crumbled (optional)
  • A little freshly ground black pepper and a pinch of sea salt
  • 150 ml plain natural yogurt
  • 1 large clove of garlic , minced
  • 2 tbs lemon juice
  • A pinch of sea salt
  • A little freshly ground black pepper
  • Lemon wedges to serve.


  • Pre heat the oven to 180 degrees C ( I use a fan assisted electric oven, please adjust the temperature according to your oven)
  • Make the yogurt dressing by adding the yogurt to a small bowl, stir in the lemon juice and garlic, season with the sea salt and black pepper. Keep it in the fridge until you are ready to serve.
  • Toast the cumin seeds in a pan over a medium heat for about 2 minutes, tossing the seeds in the pan every now and again. When toasted crush the seeds in a pestle and mortar.
  • Add the olive oil to the crushed cumin seeds and mix well.
  • Brush the aubergine rounds on each side with the cumin oil mixture and place on a baking tray. Roast in the oven for about 15 minutes, turning once halfway through.
  • While the aubergine is roasting cook the quinoa and then let it cool.
  • Add the cooled quinoa to a large mixing bowl, add the carrot, courgette, onion, coriander, salt, pepper and lemon juice and mix well.
  • To serve, place the quinoa mixture on a large serving dish, scatter the beetroot around the quinoa, top with the cooked aubergine and then sprinkle over the feta. You can garnish with a little chopped coriander and lemon wedges on the side.