Vegetable gyro plate with eggplant, courgette and pepper skewers, hummus, bitter lettuce and yoghurt dressing

Heat your oven to 210 degrees Celsius.

Place a medium pot of lightly salted water on to boil.

Cut the top off the eggplant and dice into 2 to 3 cm cubes.

Cut the top off the courgette and cut in half lengthwise, then cut into 2 cm half-moons.

Cut the pepper in half, discard the stalk and core, then dice into chunks in similar size to the courgette and eggplant.

Cook the quinoa in boiling water for about 15 minutes, until soft and ‘sprouted.’ Once cooked, strain through a fine sieve and allow to cool.

Skewer the vegetables, (eggplant, courgette, pepper). Lay on a baking tray and season with salt, pepper and drizzle with oil. Roast for 12 to 14 minutes, flipping halfway.

Remove the core from the tomatoes dice into rough 1 cm cubes.

Remove the end of the witlof and thinly slice.

Combine witlof with the tomato, and pickled red onion, a pinch of salt and splash of olive oil.

Remove the mint leaves from the stalk and roughly chop.

Mix with the cooked quinoa, add lemon juice, a splash of olive oil and a pinch of salt.

Serve the hummus, quinoa tabouli and salad topped with skewers, then drizzle with yoghurt dressing.