Charred baby aubergine and toasted quinoa salad

• small leeks↗3
• quinoa↗180g g
• young eggplants↗4

  each cut into 4 pieces

• high-quality olive oil↗6 tbsp tbsp
• apple cider vinegar↗2 tbsp tbsp
• finely chopped dill3 tbsp tbsp
• mint↗½ small pack small pack

  finely chopped

• semi-dried tomatoes↗60g g

  coarsely chopped

• hazelnuts↗2 tbsp tbsp

  toasted and chopped

• soft herb goat cheese packet150g g

  crumbles

Step-by-step instructions

1. 1

   Fill a medium saucepan with salted water, bring to a boil and add the leeks. Cook for 6–8 minutes until they are slightly softened. Drain the water and set aside.

2. 2

   Heat a large pan over medium‑high heat and add the quinoa. Toast for 5–6 minutes until lightly browned. Reduce heat to low and add enough water to cover the grain by 1 cm. Simmer on low heat for 15 minutes, stirring occasionally, until the liquid is absorbed.

3. 3

   Place the eggplants and leeks directly on the grill and brush with oil. Cook 3–4 minutes each side until slightly charred and soft. (Alternatively: brush the eggplants with 1 tbsp oil, heat a very hot grill pan and fry each side 3 minutes until browned. Transfer to a plate and set aside. Brush the leeks with 1 tbsp oil and fry 4–5 minutes each side until charred. Set aside with the eggplants.) After cooling, cut the leeks lengthwise in half.

4. 4

   Mix 3 tbsp olive oil with apple cider vinegar and half of the herbs. Season to taste. Toss the quinoa with the dressing and spread on a large plate. Top with the charred eggplants and leeks, sprinkle with semi‑dried tomatoes, hazelnuts and cheese. Garnish with the remaining herbs and a generous drizzle of the remaining olive oil.