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180g (1 cup) quinoa

salt and black pepper

1 medium (450g aubergine, cut into 2cm cubes

1 large courgette 275g cut into 2cm cubes

1 red pepper cut into 2cm cubes

c450g grape or cherry tomatoes, halved

2 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

½ teaspoon red chilli (pepper) flakes

½ teaspoon smoked paprika

70g goats cheese, crumbled

big handful of basil leaves, torn or chopped

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1. Preheat oven to 220˚ C / 450˚ F.

2. Bring 480ml of water to the boil. Add the quinoa and 1 teaspoon of salt. Bring to the boil, reduce heat to medium-low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 minutes. Allow the quinoa to cool, covered, in the pan for 10 minutes. This allows the quinoa to dry out and puff up. Uncover and allow to cool for a few minutes.

3. Place the aubergine, courgette, red pepper and tomatoes on a baking sheet. Add the balsamic vinegar, olive oil, chili flakes and season with 1 teaspoon of salt and black pepper. Roast until the vegetables on the middle shelf of the oven until they are are soft and golden, 25-35 minutes.

4. On another baking sheet, add the quinoa. Add about 2 tablespoons of olive oil and season well with salt and black pepper. Place on bottom shelf and roast for 10 minutes. Remove from oven, toss the quinoa and place back in the oven until golden and crispy, another 10-15 minutes.

P5.lace the crispy quinoa into a large bowl. Add the vegetables, goat’s cheese and basil. Drizzle over some olive oil, season well with salt and black pepper and toss well. Serve.