Capsicum & Eggplant Quinoa Pesto Salad

Directions

• Pre-heat the oven to 180 degrees Celsius. Place the capsicum (whole) on a roasting tray. Drizzle with olive oil then place in the oven to cook 20 minutes each side. Once slightly charred, place in a bowl and cover with cling wrap. Put aside.
• Place the eggplant, kumara and broccoli on the roasting tray. Drizzle with olive oil and bake in oven for 20 minutes until eggplant is cooked. Season to taste.
• Cook the quinoa as per instructions on packet.
• To make the basil pesto, add all ingredients into a blender or nutri bullet and blend until smooth. Season to taste and add extra oil if needed.
• Place all ingredients into a salad bowl and mix to combine. Serve with basil pesto drizzled on top or on the side. Keep basil pesto stored in fridge for up to 2 weeks or freezer for a month.