Name: Aubergine, quinoa, gem lettuce, tomato and pistachio
Yield: For 4 as a starter or 6–8 as a side dish
Ingredients: 1 medium bunch coriander (cilantro), on the stalk, a few leaves saved for garnish, the rest shredded; 2 tbsp grain mustard; 3 tomatoes (about 350 g/12 oz.), diced; 100 g (3½ oz./⅔ cup) pistachio nuts, lightly toasted; 1 lemon; 75 ml (5 tbsp) olive oil; 250 g (9oz./1½ cups) quinoa, rinsed and drained; 2 gem lettuces; 1 tbsp balsamic vinegar; 1 large aubergine (eggplant) (about 450 g/1 lb.)

Preparation info

For
4
as a starter as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Quinoa is a very versatile grain to use because, like millet, it doesn’t need much cooking and is therefore easy to add to your meal. It’s also highly nutritious. For this recipe I used a mixture of red and white quinoa, which looks good. Choose a variety of tomatoes, for their colour and shape, and vary the salad leaves, too, if you prefer.