2 tbsp vegetable oil
2 tbsp maple syrup
2 tsp chili paste
2 small eggplant, cut into wedges
1 red pepper, deseeded and cut into chunks
140gready to use quinoa
zest and juice ½ lemon
large handful mint leaves, chopped
Lactose free yogurt, to serve (optional)
Mix together the oil, maple syrup and chili, then drizzle half over the eggplant and pepper.
Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
Meanwhile, tip the quinoa into a large bowl and pour over the remaining dressing, the lemon juice, zest and mint leaves.
Season well and toss everything together. Serve the roasted vegetables on top of the quinoa, drizzled with lactose free yogurt, if you like.
Recipe adapted from: Good Food