Vinaigrette

2 teaspoons ground cumin seeds
1/4 cup extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 large shallot, finely chopped (about 1/2 cup)

Salad

2 cups vegetable stock
1 1/4 cups whole-grain quinoa, preferably organic
Olive oil spray
Tow medium eggplants (about 600g), unpeeled, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Gala or Golden Delicious apple, unpeeled, cored, cut into 1/2 inch cubes
3/4 cup walnut pieces, toasted, crushed
1/2 cup dried cranberries
Rocket to serve

Method

For the vinaigrette

Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the ground cumin until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

For the salad

Place an oven rack in the center of the oven and preheat to 200 degrees C.

Place stock in a medium saucepan and bring to a simmer on a medium high heat.

Mix in the quinoa.

Reduce the heat to medium-low.

Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes.

Cool and fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with olive oil spray.

Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet.

Roast until tender and browned, stirring once, about 30 minutes.

Transfer the quinoa to a large bowl; fluff with a fork.

Add the vinaigrette, eggplant, apples, walnuts and cranberries.

Toss to blend.

Cover the bottom of a shallow platter with rocket.

Spoon the salad on top and serve.

Serves 3