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Roasted aubergine & feta cheese salad with Basil Pesto Hummus

Looking for an excuse to try our new Pesto Hummus? Why not cook up this delicious roasted aubergine & feta cheese salad and experience our heavenly tasting hummus for yourself?

Heavenly when stirred- Amen to that!

Portion: 4 heavenly portions
Time: 45 minutes

Ingredients:
- - 150g Holy Moly Pesto Hummus
  - 2 aubergines
  - 120g quinoa
  - Salt, pepper, olive oil
  - Pinch of fresh oregano leaves
  - Pinch of fresh thyme leaves
  - Pinch of fresh parsley
  - Pinch of fresh mint
  - 250g cherry vine tomatoes
  - 2 garlic clove, crushed
  - 1 tbsp za’tar
  - 200g feta, roughly crumbled
  - 1 tbsp lemon juice
Method:
- 1. Cook quinoa as per the pack instructions
  2. 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.
  3. Meanwhile, prepare the vine tomatoes, season them with olive oil, garlic, za’tar, salt and bake whole (no stem) for 12 minutes.
  4. To make the feta dressing, put the feta, lemon juice and Holy Moly Pesto Hummus into a food processor and blitz until smooth.
  5. To build your salad add the cooked quinoa to a bowl, add the warm aubergines and top with the feta and hummus dressing.
  6. Add the warm tomatoes, dress with the fresh herbs, season and finish with a drizzle of oil to taste.
  7. Enjoy!

Healthista

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!

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