Moroccan Lovefest in a Bowl
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 zuchini thinly sliced
  • 1 egg plant thinly sliced and salted then wiped with paper towel
  • olive oil
  • 1 clove of garlic
  • sea salt
  • ¼ pumkin cut into slices
  • 2 T dukka ( store bought or use my recipe here)
  • 1 cup quinoa
  • 1 small bunch mint
  • 1 small bunch corriander
  • 1 pomegranate
  • handful of lettuce
Instructions
  1. Preheat the oven to 210C
  2. Place the pumpkin pieces on a baking tray and drizzle with olive oil. Sprinkle some salt and pepper over and roast in the oven for 25 minutes, then set the oven to grill and turn the pieces over so they are well browned on each side. Then sprinkle the dukka over.
  3. Using a pastry brush, slightly coat the eggplants and zuchinni pieces in olive oil and cook on a griddle pan or on the bbq for a few minutes each side until nicely chared with grill lines or if you are using a normal frying pan cook them until browned on each side then set aside, drizzle with olive oil, crushed garlic and salt and leave to marinade while you are busy with the rest of the dish.
  4. Cook the quinoa in a pot with 2 cups of water on medium to high heat for 12 minutes then cover and remove from the stove.
  5. When the quinoa has cooled chop the mint and the coriander and add to the quinoa along with the lemon zest and juice and a glug of olive and give it a good mix through seasoning with salt and pepper as needed.
  6. Cut the pomegranate open and retrieve the seeds.
  7. Bring it all together in a bowl by either keeping each component separate or mixing it all together.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/moroccan-lovefest-bowl/