Ingredients

• 50g/1¾oz quinoa
• ½ aubergine
• sliced long ways
• 1 tbsp extra virgin olive oil
• 200g/7oz tinned chickpeas
• drained
• 1 tsp ground cumin
• ½ red pepper
• cut into rings
• 2 sprigs coriander
• chopped
• 50g/1¾oz Greek yoghurt
• salt and freshly ground black pepper

Directions

• Cook the quinoa according to packet instructions
• then drain.
• Heat a griddle pan over a high heat
• brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.
• In a small bowl
• mix the chickpeas with the cumin
• a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes.
• Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas
• red pepper
• aubergine slices
• coriander and a dollop of yoghurt.
• Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.