Mediterranean Tian of Asparagus and Aromatic Almond Quinoa with
Piquant Pomegranate and Orange Dressing – Cordon Vert Team (published
in the UK Vegetarian Society magazine)


4 large red peppers
110ml / 3 1/2 fl oz olive oil
1 clove garlic, crushed
1 medium (275g) aubergine
1 large (275g) courgette
200g / 7oz thin asparagus (trimmed)
75g / 3oz blanched almonds (whole)
5ml / 1 tsp Ras el Hanout (or allspice)
50g / 2oz qunioa (uncooked and rinsed)
30ml / 2 tbsp flat leaf parsley, finely chopped
1/2 small orange, zest and juice
45ml / 3 tbsp pomegranate molasses

Equipment:
Griddle pan, small frying pan, medium sized saucepan and 4 x 80mm / 3
1/8" dia, 60mm / 2 3/8" high bottomless cooking rings

Heat the oven to 200C/400F

Place the 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 cooked
sufficiently, remove the skins and seeds and cut into halves.

Heat the griddle pan. Mix garlic with 90ml / 3oz of the oil. Thinly
slice the aubergine and courgette (no more than 4mm / ¼" and on
diagonal, if thin).

Brush all the vegetables, except pepper, with oil mixture and griddle
until lightly charred. Keep warm in the oven until ready to assemble
the tian.

Heat 5ml / 1tsp 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, cook slightly and chop roughly.

Bring 200ml / 6 1/2oz water to boil in a medium sized saucepan. Add
the Quinoa and simmer for 12-15 minutes until grains start to ‘burst'.
Drain and mix with nuts and herbs. Add seasoning, if required.

Mix orange juice, zest and pomegranate molasses together and add 1/3
of the dressing to the Quinoa mixture.

To assemble the tian, place a ring on each serving plate. Start with 4
slices of aubergine, then a layer (30ml / 1 tbsp) of Quinoa, followed
by 1/2 a red pepper, 25g / 1oz asparagus, 4 slices of courgette,
another layer of Quinoa, and 1/2 a red pepper. When ready to serve,
remove the ring and balance another 25g of asapargus on to of the
tian.

Serve with the rest of the dressing drizzled on the plate, roasted
sweet potato wedges and a green salad.