SERVES 4 (MAKES 16)
PREP 15 MINUTES
COOK 20 MINUTES
1 large eggplant, cut into 5mm
3 carrots, cut into 5mm
2 red capsicum, cut into 1cm strips
2 red onions, halved, cut into
1cm thick wedges
2 tablespoons extra virgin olive oil²⁄³
cup white quinoa, rinsed
16 small butter lettuce leaves
2 tablespoons seed mix with
pine nuts, toasted
¾ cup low-fat Greek-style yoghurt
1 tablespoon tahini
2 teaspoons honey
1 small garlic clove, crushed
1 Preheat oven to 200°C/180°C fan-forced. Line 3 large baking trays with baking paper.
2 Divide eggplant, carrot, capsicum and onion among prepared trays. Drizzle with oil. Roast for 15 to 20 minutes or until tender and just golden.
3 Meanwhile, cook quinoa following packet directions.
4 Make Tahini Dressing Combine yoghurt, tahini, honey, garlic and ¼ cup water together in a small bowl. Season well with salt and pepper.
5 Divide vegetables among lettuce leaves. Top with quinoa and drizzle with dressing. Serve sprinkled with seed mix.
NUTRITION: (per serve) 1767kJ; 19.1g fat; 2.9g sat fat; 14.5g protein; 42.6g carbs; 11.9g fibre; 1mg chol; 185mg sodium