Quinoa with sticky harissa aubergine & pomegranate
2 medium, trimmed and cut into 2cm pieces (you'll need 650g)
Calorie controlled cooking spray
2 teaspoons, level
Biona Organic Tamari Soya Sauce
Quinoa (tricolour), dry
2 tablespoons, chopped
3 medium, trimmed and thinly sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergine onto a large baking tray and mist with cooking spray. Season and roast for 25-30 minutes.
- In a small bowl, combine the agave syrup, harissa paste, tomato purée and tamari sauce, then pour the mixture over the aubergine. Continue to cook for 10-15 minutes, stirring halfway, until the aubergine is sticky and golden.
- Meanwhile, cook the quinoa to pack instructions, then set aside to cool.
- In a large bowl, toss the quinoa with the watercress, pomegranate seeds, coriander and spring onions. Divide between plates and serve topped with the aubergines and garnished with the extra coriander