200g quinoa

200g sugar snap pea

1 large eggplant

1 tbsp olive oil

Salt and pepper

100g English spinach

1 pomegranate, seeds removed

1 cup each of toasted pepita, sunflower seeds & crushed almonds

¼ bunch flat leaf parsley, roughly chopped

2 tbsp pomegranate molasses

4 tbsp olive oil

Juice 1 lemon

METHOD

Prepare quinoa as per packet instructions.

Blanch (a minute or 2) sugar snap peas in hot water, drain then quickly place in cold water to ensure they remain crunchy.

Cut the eggplant in half and place on a baking tray.  Season with salt, pepper and drizzle with olive oil.  Bake for 25minutes (or until soft). When cooked, cool and then roughly chop and place in a bowl with the drained quinoa and snow peas.

Add all remaining ingredients to the bowl and mix well.

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