The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Veg & Quinoa Mezze with Aubergine Dip
Colourful roasted veggies (think: courgettes, peppers, potatoes) are the centre of this Middle Eastern-inspired feast. Pair with smoky aubergine babaganoush and spicy harissa. Create a quick quinoa tabbouleh, then finish with fresh lemon and flaked almonds for crunch.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 handful of fresh dill
- 4 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 handful of fresh mint
- 1 courgette
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 1 garlic clove
- 1 pepper
- 20g flaked almonds (Nuts)
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 80g quinoa (quinoa (100%))
- 1 sweet potato
Nutritional Information
Calories: 608
Protein: 17g
Carbs: 77g
Fat: 29g
Ingredients
- 1 handful of fresh mint (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 unwaxed lemon (use half)
- 1 handful of fresh dill (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 pepper (use half)
- 1 courgette (use half)
- 1 garlic clove (use half)
- 1 sweet potato (use half)
- 1 tbsp tahini (use half) (Sesame)
- 4 tbsp baba ganoush (use half) (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 669
Protein: 19g
Carbs: 78g
Fat: 35g
Roasted Veg & Quinoa Mezze with Aubergine Dip
Colourful roasted veggies (think: courgettes, peppers, potatoes) are the centre of this Middle Eastern-inspired feast. Pair with smoky aubergine babaganoush and spicy harissa. Create a quick quinoa tabbouleh, then finish with fresh lemon and flaked almonds for crunch.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 190C. Cut the sweet potato into 2cm cubes. Cut the pepper into 2cm squares. Slice the courgette into 1/2cm thick rounds. Transfer the prepped veg and the whole garlic clove to a lined baking tray. Toss with the za'atar, 2 tsp oil, a pinch of salt and pepper. Roast for 20-25 mins / air fryer 18-20 mins, until soft and golden.
- Heat a large saucepan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside. Fill the saucepan with salted hot water and bring to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Place the harissa in a small bowl and mix with 1-2 tsp water. Make the aubergine dip; quarter the lemon. Place the tahini, baba ganoush, juice from 1 lemon wedge and 2 tbsp water (1 tbsp for 1 person) in a small bowl. Season with salt and pepper and mix.
- Pick the mint leaves from the stalks and roughly chop along with the dill. Return the cooked quinoa to the saucepan. Stir the herbs and half the almonds through the cooked quinoa.
- Once the veg is cooked, remove the tray from the oven. Squeeze out the flesh from the whole roasted garlic clove, mash into a paste, and stir into the aubergine dip. Add a splash of water for a thinner dip, if desired.
- Spread the aubergine dip on plates and top with the quinoa and roasted veg. Drizzle with the harissa. Garnish with the remaining almonds and lemon wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.