* 1 x 250g pouch of Italian style grains
* 2 red peppers, diced
* 2 aubergines, diced
* 150g cherry tomatoes, halved
* 25 g parsley, chopped
* A handful of basil leaves
* 80g pitted olives
* Olive oil
Dressing
* 30 ml olive oil
* Juice and zest of 1 lemon
* Salt
Heat the oven to 210C.
Drizzle peppers and aubergines with olive oil and roast until golden.
In a large bowl, combine cooked grains or quinoa, roast vegetables, tomatoes, herbs and olives.
Meanwhile, whisk olive oil with the zest and juice of a lemon. Season dressing to taste with salt and pepper. Combine with the vegetables and mix well.
Top with rocket leaves.