Ingredients

• 3 Heirloom tomatoes (or similar), cut into thick wedges
• 3 Japanese eggplants, cut into 1 cm thick slices.
• 3 jalapeños, seeded and deveined, cut into diagonal slices
• 12 Italian dark-green baby zucchinis, cut in half lengthwise
• 18 baby zucchinis, halved
• 6 tsp cilantro, chopped using the chiffonade technique
• 2 tablespoons minced garlic
• 3 Portobello mushrooms, cut into quarters

• 5 tablespoons extra virgin olive oil
• 100 g of arugula
• ½ cup cooked quinoa
• Maras Salt to taste
• Freshly ground black pepper to taste
• Crispy quinoa (see recipe*)
• Feta cheese vinaigrette (see recipe*)
• Miso-yellow ají pepper vinaigrette (see recipe*)

Method

Mix the vegetables with garlic and olive oil. In a very hot wok-type skillet without oil, fry the vegetables until brown. Once they are cooked, transfer them to a bowl, mix them with miso-yellow ají vinaigrette until everything is juicy.

In another bowl, add the cooked quinoa, crispy quinoa and cilantro with the feta cheese vinaigrette and season with Maras salt. Dress the arugula with a little miso-yellow ají vinaigrette to decorate the salad.