Ratatouille with goat cheese and quinoa

Ingredients

For 1 serving

• Eggplant100 g
• Zucchini100 g
• Bell peppers100 g
• Tomatoes100 g
• Onion50 g
• Thyme2 g
• Extra virgin olive oil2 teaspoons
• Soft goat cheese50 g
• Quinoa50 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Bring a small pan of water to the boil. Rinse the quinoa well in a fine sieve, salt the water and cook it over medium heat for 15 minutes, until the grains are translucent; drain.
2. Meanwhile wash all the vegetables. Peel the onion; remove the seeds and pith from the peppers; trim the aubergines and courgettes. Cut everything into 1.5 cm dice, keeping the tomatoes separate.
3. Heat the extra virgin olive oil in a pan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
4. Raise to medium heat, add the peppers and aubergine and cook for 5 minutes, stirring, until they start to soften; add the courgettes, tomatoes, thyme leaves and salt.
5. Cover and cook over low heat for 20 minutes, stirring now and then, until the vegetables are soft but still whole and the juices are thick.
6. Serve the ratatouille on the quinoa with the goat's cheese crumbled on top.