Sumac is made from dried berries and has a citrusy tartness that works well to give this salad a zing and pairs well with the aubergine and butternut squash to give an authentic middle eastern flavour.

Using quinoa to provide a complete plant-based protein it makes a great alternative to pasta salad at a BBQ or the perfect side to any meal.

SERVES: 4

NOTES: Store in an airtight container in the fridge for up to 3 days.

ALLERGENS: Nuts (almonds)

Ingredients

400g aubergine diced

200g butternut squash peeled and diced

2 tbsp avocado or olive oil

2 tsp sumac

¼ tsp Himalayan salt

¼ tsp black pepper

200g uncooked quinoa

500ml boiling vegetable stock

4 spring onions, finely sliced

28g bunch parsley, finely chopped

28g bunch mint, stalks removed and leaves finely chopped

30g flaked almonds

For dressing

2 tbsp lemon juice

2 tsp sumac

¼ tsp ground ginger

100ml avocado or olive oil

 

Method

  1. Heat the oven to 200⁰C and line 2 baking trays with foil.
  2. Dice the aubergine, then peel and dice the butternut squash and place in separate bowls.
  3. Mix the oil, sumac, salt and pepper in a small jug and pour half over the aubergine and half over the butternut squash and toss to coat before spreading onto separate baking trays.
  4. Roast in oven for 20-30 mins until tender but not over cooked. The aubergine will not take as long as the squash. Once cooked set aside to cool.
  5. Meanwhile add the quinoa and the vegetable stock to a saucepan and bring to the boil, cover and simmer on a low heat for 10-12 mins until the water has been absorbed and the quinoa is cooked. Remove from the heat and spread out onto a baking sheet to cool to ensure it does not overcook.
  6. Chop the herbs and spring onion and set aside.
  7. Toast the almonds in a dry frying pan for a couple of minutes and set aside.
  8. Make the dressing by whisking the lemon juice, sumac, ginger and oil in a small jug.
  9. Bring the tabbouleh together by adding the cooled quinoa and vegetables to a large bowl and gently mix.
  10. Stir in the herbs, spring onions, and flaked almonds before adding the dressing and mixing well to combine.
  11. Garnish with more herbs and flaked almonds.
  12. Serve with bean burgers and relish or as a side to meat skewers or grilled fish.