Directions

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  1. Preheat oven to 180C.
  2. Chop the carrots.
  3. Cut the eggplant in half (lengthwise) and score it.
  4. Season the carrots and eggplant with a drizzle of olive oil, cumin, salt and zaatar. Arrange in a roasting pan and bake for 25-30 minutes, flipping halfway through.

  5. With 15 minutes cooking time remaining, spread the cooked quinoa onto a separate baking tray and bake for the remaining time until crispy, keeping check it doesn’t burn.
  6. Add all of the whipped tahini ingredients (tahini paste, Greek yogurt, cold water, lemon juice, pinch of salt) to a blender and blend until it lightens in colour and is smooth. Add more water, if necessary, to loosen – you’re looking for a spreadable consistency.
  7. Spread the whipped tahini onto a serving plate. Load the carrots on top and place the eggplant on one side. Sprinkle over the quinoa, dried cranberries and pumpkin seeds. Garnish with fresh chopped coriander. Finish with a drizzle of olive oil.