Quinoa and griddled veg salad

A sweet spring day, and lots of work to do.

This salad is filling, healthy and delicious. It can also be served hot or cold, making it perfect for next days lunch. Although I've not tried it, the ingredients would make a lovely vegetarian kebab for a BBQ, served on top of the quinoa as a straight salad. And if you don't fancy the quinoa, you could substitute it for cous cous or bulgar wheat.

Serves 4
100g quinoa - I'm using Biofair tricolore for a more colourful base
1 bunch spring onions
200g feta cheese
A handful of mixed seeds, toasted
1 aubergine
3 courgettes
Artichoke hearts in oil
Sweet peppers in oil
1 lemon
Olive oil
A handful fresh mint
Salt and pepper

1, Rinse the quinoa in a sieve under running water, then add 200ml water. Cover with a lid and simmer for ten minutes, then remove from the heat and leave (lid on) until all the water is absorbed.
2, Cut the aubergine and courgettes lengthways into cm thick slices and brush with olive oil. Season with salt and pepper.
3, Heat a griddle it until smoking and in batches cook the aubergine and courgette until coloured. You can also use a grill to do this if you don't have a griddle.
4, Colour the artichoke hearts and the peppers on the griddle as well.
5, Transfer the quinoa to a large serving bowl.
6, Slice the spring onions and add to the quinoa with the toasted seeds. Mix the griddled vegetables through and squeeze over the juice of the lemon, a good glug of olive oil and salt and pepper.
7, To serve, crumble the feta and tear the mint over the salad.