Mediterranean Tian of
Asparagus and Quinoa
Veg HT MC 65mins
Vegan Vegetables Grains Herbs Main Course
Gluten Wheat Dairy Free Eggless
4 large red peppers
110ml/3 ½ fl oz olive oil
1 clove garlic, crushed
1 medium (275g) aubergine
1 large (275g) courgette
200g/7 oz thin asparagus (trimmed)
75g/3 oz blanched almonds (whole)
5ml/1 tsp Ras el Hanout spice (or All Spice)
50g/2 oz quinoa (uncooked and rinsed)
30ml/2 tbsp flat leaf parsley, finely chopped
30ml/2 tbsp dill, finely chopped
½ small orange, zest and juice
45ml/3 tbsp pomegranate molasses
1. Heat the oven to 200°/400°F/Gas 6.
2. Place red peppers in a baking tray and roast until the
skins are beginning to blacken (approximately 30 minutes).
Take out of the oven, place in a bowl and cover with cling
film. When they have cooled sufficiently remove the skin and
seeds and cut into halves.
3. Heat the griddle pan. Mix the garlic with 90ml/3 fl oz of
the oil. Thinly slice the aubergine and courgette (no more
than 4mm/ ¼ “, on a diagonal if thin).
4. Brush all vegetables, except pepper, with oil mixture and
griddle until lightly charred. Keep warm in the oven until
ready to assemble the tian.
5. Heat 5ml/1 tsp of oil in a small frying pan and add in
the spice. Toast the nuts in this mixture until well coated
and turning golden. Remove from the pan, cool slightly and
6. Bring 200ml/6 ½ fl oz water to boil in a medium sized saucepan. Add quinoa
and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with
nuts and herbs. Add seasoning if required.
7. Mix orange juice, zest and pomegranate molasses together and add 1/3 of the
dressing into the quinoa mixture.
8. To assemble the tian place a ring on each serving plate. Start with 4 slices
of aubergine, then a layer (30ml/1 tbsp) quinoa, followed by ½ a red pepper,
25g/1 oz asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red
pepper. When ready to serve, remove the ring and balance another 25g of
asparagus on top of the tian. Serve with the rest of the dressing, roasted
sweet potato wedges and a green salad.
Vert School - NVW 2004 ©
Copyright The Vegetarian Society 2004