Charred Corn and Pepper Salsa
Charred Corn and Pepper Salsa requires about 45 minutes from start to finish. This recipe makes
Charred baby aubergine toasted quinoa salad
Details
- Servings: 8
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- south american
Ingredients
- 3 small leeks
- 180g quinoa
- 4 baby aubergines, each cut into 4 slices
- 6 tbsp good-quality olive oil
- 2 tbsp cider vinegar
- 3 tbsp chopped dill
- ½ small pack mint, chopped
- 60g semi-dried tomatoes, roughly chopped
- 2 tbsp hazelnuts, toasted and crushed
- 150g pack soft herby goat's cheese, crumbled
Instructions
Charred baby aubergine & toasted quinoa salad serves 8 original recipe by BBC Good Food.
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