1. Lower the aubergines and candy potatoes in dices, position on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 minutes.

2. To make the marinade, upload olive oil and apple cider vinegar to a jar along side the bottom paprika, cumin, coriander, chili and a excellent pinch salt. Upload a lid and shake.
3. When the greens are performed roasting, pour over the marinade, toss and let cool.

4. Make the tahini dressing in a big bowl through stirring in combination tahini, olive oil, maple syrup and lemon juice.
5. Upload the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and upload to the similar bowl. Toss!

6. Plate the salad. Get started with the quinoa, romaine and cucumber, then upload the roasted veggies and most sensible with parsley, pomegranate seeds and toasted almond flakes.
Revel in!