Mediterranean Tian of Asparagus and Almond Quinoa

Ingredients

• 4 large red peppers
• 110ml olive oil
• 1 clove garlic crushed
• 1 medium aubergine thinly sliced
• 1 large courgette thinly sliced
• 200g thin aspargus trimmed
• 75g whole almonds
• 1 tsp ras-el hanout
• 50g quinoa
• 1 tbsp flat-leaf parsley finely chopped
• 1 tbsp dill finely chopped
• ½ small orange zest and juice
• 3 tbsp pomegranate molasses

Method

1. Heat the oven to 200ºC/gas mark 6. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.
2. Heat the griddle pan. Mix the garlic with 90ml of the oil.
3. Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.
4. Heat 1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.
5. Bring 200ml water to boil in a medium sized saucepan. Add quinoa and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with nuts and herbs. Add seasoning if required.
6. Mix orange juice, zest and pomegranate molasses together and add 1/3 of the dressing into the quinoa mixture.
7. To assemble the tian place a ring on each serving plate. Start with 4 slices of aubergine, then a layer (1 tbsp) quinoa, followed by ½ a red pepper, 25g asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red pepper. When ready to serve, remove the ring and balance another 25g of asparagus on top of the tian.
8. Serve with the rest of the dressing, roasted sweet potato wedges and a green salad.