Rockin’ Moroccan Salad
Even in winter, I still love to rock a good salad.
A warm salad in winter is such a nourishing and comforting meal, and still so easy to throw together for a quick and nutritious lunch or dinner. Add in some extra protein with eggs, grilled chicken or lamb, or some cheese. For those with a vegan diet, nut cheese or lightly toasted tofu is delicious with this too.
½ large eggplant or 1 small-medium size, cut into thick slices then diced
½ large sweet potato or ¼ large butternut pumpkin, peeled and diced
½ punnet cherry tomatoes, halved
1 can chickpeas, rinsed and drained
½ small red onion, cut into wedges
1-2 tbsp oil (coconut oil, or I like olive oil infused with garlic or onion)
sea salt and black pepper, to taste
½ tsp garam masala
½ tsp ground turmeric
½ tsp ground paprika
2 handfuls fresh rocket leaves
¼ – ½ cup uncooked quinoa (any colour or a mix)
good quality vegetable stock or filtered water (to cook quinoa)
12 – 15 almonds, roughly chopped
handful fresh coriander leaves
1-2 tbsp olive oil
1 tsp fresh lemon juice
1-2 tsp balsamic vinegar
1 tsp rice malt syrup
½ tsp ground cumin
salt and pepper, to taste
Preheat the oven to 180°C.
Place the eggplant, sweet potato or pumpkin, tomatoes, chickpeas and red onion in a large bowl.
Add the oil, salt, pepper and spices and mix to coat well. Take a medium to large-sized baking tray, line with baking paper, then empty the ingredients out onto the tray and spread evenly. Roast for 30 minutes at 180°C or until tender and cooked through, giving them a shake halfway through cooking time.
While the veggies are roasting, cook the quinoa as to packet instructions in some stock or filtered water. Once cooked, take off the heat and cover to keep warm.
While the quinoa is cooking, place all dressing ingredients in a jar, seal, shake well and set aside.
When the veggies only have 5-10 minutes to go, add the almonds to the tray.
Throw the rocket in a large salad bowl. Add the tray contents and the cooked quinoa, give it a little mix and then drizzle over the dressing, season with salt and pepper to taste and finish with scatterings of coriander leaves.
Roast your veggies and keep cooked quinoa, ready to go in the freezer. Defrost fully before using in this recipe.