Oh my lord, I can’t believe I’ve only just started adding blue cheese to my greens! For all those of you who don’t particularly enjoy heaps of irony veggies on your plate, adding Stilton could be a revolution for you!

Add red, brown and white quinoa to that ensemble and pop a smokey baked aubergine on top and you have got yourselves a seriously delicious and incredibly healthy dinner!

Although I call this a salad, it’s predominately cooked and most delicious served warm. But you could always enjoy it straight from the fridge the next day if you have some left over!


Cooking time: 30 minutes

Yield: Serves 2


1 large aubergine (eggplant to some of you)

½ head broccoli

2 cups kale (chopped and tightly packed)

1/3 cup uncooked quinoa (I used mixed colour)

1 cube Kallo low salt vegetable stock

Approx. 60g Stilton

Mixed seeds (optional)


Olive oil

Sea salt

Black pepper


Preheat a fan oven to 200°C.

Slice the aubergine in half length-ways and place on a baking tray. Drizzle with olive oil and sprinkle on plenty of paprika. Place in the oven to roast for half an hour or until golden and crispy on the surface but soft inside.

Bring 1 cup of water to the boil in a saucepan. Add the stock cube and stir with a fork until fully disintegrated. Add the uncooked quinoa, put the lid on and cook on a low heat for 15-20 minutes until all the water has been absorbed by the quinoa and the grains are cooked. You may need to add a little more boiling water bit by bit if the quinoa absorbs the water too quickly and starts to stick to the bottom of the pan. The quinoa should have a bit of crunch but not too much. Once cooked, remove from the heat and drain any excess water using a sieve.

Meanwhile, chop the broccoli into bite-sized florets. Use a steamer to cook the broccoli for about 8 minutes and half of the kale for about 5.

Put the rest of the kale (raw) into a mixing bowl. Add the cooked kale and broccoli, quinoa, a drizzle of olive oil and mix together. Crumble in the Stilton, some salt and pepper and mix again. Season further to taste.

Split the mixture between two plates, add the halved aubergine and sprinkle with seeds. Voila!

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