Roast aubergine with tabbouleh and walnut turmeric sauce recipe | Sainsbury`s Magazine

Ingredients

• 3 aubergines, ends discarded, cut into 1½-2cm thick slices
• 5 tbsp extra-virgin olive oil
• 1 x 30g pack mint, leaves coarsely chopped
• 1 x 30g pack flat-leaf parsley, leaves coarsley chopped
• 250g cherry tomatoes, halved or quartered depending on their size
• 5 spring onions, trimmed and thinly sliced
• 300g cooked quinoa (about 100g uncooked)
• 3 tbsp lemon juice
• 1½ tbsp pumpkin seeds, toasted
• 100g walnuts
• 1 tbsp lemon juice
• 1⁄4 tsp cayenne pepper
• ½ tsp ground turmeric
• 2 heaped tbsp 0% fat thick Greek yogurt