1 large eggplant, sliced into 1cm rounds

3 tbsp olive oil

140g quinoa - ready to eat

200g small tomatoes, halved

handful mint leaves, roughly chopped

100g feta cheese, cubed

juice 1⁄2 lemon

Serves - 4


Heat grill to high. Put the eggplant on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Mix the tomatoes, mint, feta cheese and remaining oil together.

Fluff the quinoa up with a fork, then stir in the eggplant, tomato mixture and lemon juice.

Recipe adapted from: Good Food
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