Heat the oven to 240C. Prepare the aubergines by cutting them in half lengthways. Cut each half into 3cm thick cubes and place in a bowl with a drizzle of olive oil, garlic, salt & pepper. Toss to coat, then lay the skin side down on a large non-stick oven tray. Bake for 25-30 minutes.
Meanwhile, prepare the vine tomatoes, season them with olive oil, garlic, za’tar, salt and bake whole (no stem) for 12 minutes.
To make the feta dressing, put the feta, lemon juice and Holy Moly Pesto Hummus into a food processor and blitz until smooth.
To build your salad add the cooked quinoa to a bowl, add the warm aubergines and top with the feta and hummus dressing.
Add the warm tomatoes, dress with the fresh herbs, season and finish with a drizzle of oil to taste.
We absolutely loved them - especially the pesto one - it lasted all of 5 minutes! It really was amazing - I ended up just eating most of it with a spoon!