1 Aubergine

2 Courgettes

150g Tenderstem Broccoli

200g Radishes

100g Tomatoes

250g Quinoa, cooked

4tbsp Extra Virgin Olive Oil

Juice of 1 Lemon

Pink Himalayan Salt & Pepper


  • Whack the oven up to 180°C
  • Divide the Aubergine into 8 (lengthways) and put in to roast for a good 45 minutes with a good drizzle of Oil, Salt and Pepper
  • Meanwhile slice the Courgettes and set a griddle pan to high, grilling for 2 minutes on each side (you will need to do this in batches)
  • Halve the Broccoli and add in to roast with the Aubergine for the final 8 minutes
  • Cut the Tomatoes in half and slice the Radishes, tossing them in the rest of the Oil, the Lemon Juice and more Salt and Pepper
  • Add everything to your serving bowl and give it a good mix, voila!

Serves: 4