Roast the vegetables- Heat the oven to 200 °C / 400 °F.- Spread pepper strips, eggplant, cherry tomatoes and the prepared garlic bulb on a sheet pan.- Drizzle with 2 Tbsp olive oil, season with salt and pepper, and toss well.- Roast for 30-40 minutes, stirring once, until eggplant is soft and tomatoes blister. Remove from oven; let the garlic cool slightly.

Crisp the grains- Lower oven to 190 °C / 375 °F.- Scatter the cooked quinoa and lentils on a baking tray.- Drizzle with 1 Tbsp olive oil, season with salt and pepper, and toss to coat.- Bake 20–25 minutes, stirring halfway, until the grains are dry and crunchy at the edges.

Blend the roasted-red-pepper dip- Squeeze the roasted garlic cloves out of their skins into a blender.- Add the roasted red peppers, sun-dried tomatoes, soaked cashews, 1 Tbsp lemon juice, a pinch of salt, a few grinds of pepper, and smoked paprika if using.- Blend until smooth and creamy, adding 1–2 Tbsp water for a hummus-like texture. Taste and adjust lemon, salt and pepper.

Assemble the bowl- In a large bowl, combine the roasted eggplant and pepper strips, half of the crispy quinoa-lentil mix, the pickled (or raw) onion and the arugula. Toss gently.- Spread a generous swoosh of the roasted-red-pepper dip over each serving plate or a large platter.- Heap the salad on top. Sprinkle with the remaining crispy grains for crunch, add the roasted cherry tomatoes, and crumble over the feta.- Finish with a drizzle of chili oil or your preferred dressing. Serve right away while the grains are still crisp.