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        Calories
        160
        Fat
        3.6g
        Saturates
        1.2g
        Protein
        2.2g
        Carbs
        13g
        Sugars
        3.4g
        • Calories
          160
        • Fat
          3.6g
        • Saturates
          1.2g
        • Protein
          2.2g
        • Carbs
          13g
        • Sugars
          3.4g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          160
        • Fat
          3.6g
        • Saturates
          1.2g
        • Protein
          2.2g
        • Carbs
          13g
        • Sugars
          3.4g

        British

        Roasted vegetable and quinoa salad

        • Prep Time
          10 Mins
        • Cook Time
          30 Mins
        • Serves
          6

        About

        The goodness of seasonal veggies add a splash of colour to this dish

        Ingredients

        Order Ingredients

        Method

        1. Preheat the oven to 200°C. Cook the quinoa according to the packet instructions, and leave aside to cool.
        2. Cut the pepper, courgette, aubergine and onions into 3-4cm pieces and toss in a roasting tray with 1 tbsp of olive oil. Season and roast for about 30 minutes, turning a few times.
        3. Add the tomatoes and return to the oven for 10 minutes. This is just long enough for the tomatoes to soften but not break down totally. Remove the vegetables from the oven and leave to cool.
        4. Mix together the remaining olive oil, pesto and balsamic vinegar. Add the pesto to the vegetables, olives and parsley.
        5. Toss everything together and arrange on green leaves. Either serve immediately or store in the fridge for the next day. See our top tips (above) for variations to this salad.
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