1. Dice the aubergines and sweet potatoes, place them on a baking tray, drizzle with olive oil and salt and roast at 200°C for about 30 minutes.
2. To make the marinade, add the olive oil and apple cider vinegar to a jar along with the ground paprika, cumin, coriander, chili pepper and a good pinch of salt. Add a lid and shake.
3. When the vegetables are cooked, pour the marinade over them, mix and leave to cool.
4. Make the tahini dressing in a large bowl by whisking together the tahini, olive oil, maple syrup, and lemon juice.
5. Add the cooked quinoa to the bowl. Coarsely chop the romaine lettuce and cucumber and add them to the same bowl. Throw!
6. Plate the salad. Start with quinoa, romaine lettuce and cucumber, then add roasted vegetables and garnish with parsley, pomegranate seeds and toasted almond flakes.
Enjoy!
