With the festive season just around the corner it’s always nice to have a new salad to being to the table.

With many health benefits including the star of this dish, this lovely warm salad also includes seasonal vegetables of your choice.

The star is the Lemon Sprinkles, bringing zesty, fresh flavours to this lovely salad.

We used the following for our salad but make use of what you are growing or what is locally available.




1 x Medium sized Eggplant –  thinly sliced

2 x Red Onions cut into wedges

2 x Garlic cloves

1 x Medium Sweet Potato or similar quantities of Pumpkin – peeled and cut into bit sized cubes

2 x Zucchini – thinly sliced

250g x Cherry Tomatoes

1 x cups Quinoa

½ cup of water

1 cup of Chicken Stock

2 tbls Lemon Sprinkles (Finely grated fresh Lemon Peel)

420g Canned Chickpeas, drained

Parsley leaves to garnish.


1.    Preheat oven to 180°C. Place veggies on a lined baking tray, drizzle with olive oil & season with salt & pepper.  Bake for around 40 minutes, turning once.

2.    Place Quinoa in a large saucepan, cover with water & allow to soak for 10-15min stirring a few times.  Drain, rinse thoroughly, cover with the half a cup of water & chicken stock.  Bring to the boil then simmer, covered for 10min or until all the liquid has been taken up.  Remove from heat, season with a little salt & a little of good quality oil.

3.    Drain the chickpeas and set aside.

4.    Spoon the cooked quinoa into your serving bowl or onto a platter.  Add the chickpeas & vegetables, garnishing with the cherry tomatoes, lemon sprinkles and parsley leaves.  A drizzle of olive oil over the top before serving never goes astray.



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