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

2. To make the marinade, add olive oil and apple cider vinegar to a jar together with the bottom paprika, cumin, coriander, chili and an excellent pinch salt. Add a lid and shake.
3. When the greens are carried out roasting, pour over the marinade, toss and let cool.

4. Make the tahini dressing in a big bowl by stirring collectively tahini, olive oil, maple syrup and lemon juice.
5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the identical bowl. Toss!

6. Plate the salad. Begin with the quinoa, romaine and cucumber, then add the roasted veggies and prime with parsley, pomegranate seeds and toasted almond flakes.
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