Harissa pepper hummus, tomato & olive quinoa, Aubergine bowl

Makes leftover hummus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the harissa red pepper hummus preheat oven to 190°C. Chop the red peppers in half and remove the seeds. Place red pepper halves and whole garlic cloves on a flat tray and drizzle over olive oil. Transfer tray to oven and cook for 20 minutes.

Step 2

Place the cooked red peppers and garlic into a food processor along with the remaining ingredients - blitz well.

Step 3

To prepare the quinoa place it in a saucepan with water and a pinch of sea salt. Bring to a simmer, reduce heat and cover pan for 12-15 minutes until quinoa is fully cooked and translucent.

Step 4

Heat a pan and toast coriander seeds for 30 seconds. Crush seeds in a pestle and mortar. In a large mixing bowl combine the cooked quinoa, crushed coriander seeds, chopped pitted olives, diced sun-dried tomatoes, parsley, sea salt, black pepper, lemon juice and olive oil.

Step 5

Preheat oven to 190°C. Cut aubergine into 4 slices, scoring each slice faintly diagonally. Place them flat on an oven dish. To make the seasoning combine remaining ingredients in a mixing bowl and drizzle over the aubergine slices making sure all is well covered. Place tray into the oven for 25-30 minutes until aubergine is cooked.