Spiced Quinoa and Roast Vegetable Salad

Serves 4-5 hungry people

1 cup rice, cooked and cooled

1 cup quinoa, cooked and cooled

1 eggplant, cubed into 1.5cm pieces

2 capsicum, cut into 1.5cm squares

4 spring onions, green parts only, sliced finely

10 bacon strips, diced (optional)

1 cup parsley, roughly chopped

1/2 cup mint, roughy chopped

250g fetta, crumbled

1/2 cup walnuts, roughly chopped

2 tsp Paprika

2 tsp Cinnamon

2 tsp Cumin

1 tsp Tumeric

2 tsp sugar

3 Tbsp olive oil

1 orange, zested

2 Tbsp freshly squeezed orange juice

Preheat oven to 180C. Place eggplant and capsicum on an oven tray with baking paper. Drizzle with a little oil and cook for 30-40 minutes, or until eggplant is soft but still holds its shape. Once cooked, remove from the oven and set aside to cool.

Heat a frypan over medium heat. Add bacon and cook until crisp. Remove from heat and transfer bacon to paper towel to absorb excess fat.

Combine paprika, cinnamon, cumin, tumeric, sugar, olive oil, orange zest and orange juice in a bowl. Season to taste.

Carefully combine all ingredients, except walnuts, in a bowl. Serve in bowls topped with walnuts.