1 large eggplant, sliced into 1cm rounds

3 tbsp olive oil

140g quinoa

225ml low FODMAP vegetable stock

200g tomatoes, quartered

handful mint leaves, roughly chopped

100g feta cheese, cubed

juice 1⁄2 lemon


Heat grill to high. Put the eggplant on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, tip the quinoa into a large bowl, pour over the stock, then cover and leave for 10 mins.

Mix the tomatoes, mint, feta cheese and remaining oil together.

Fluff the quinoa up with a fork, then stir in the eggplant, tomato mixture and lemon juice.

Recipe adapted from: Good Food

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