The salad:
Chop up an aubergine into big mouth-size chunks and drizzle with oil and sprinkle over some cumin, put into the oven for 20 mins.
Cook a 300g pack of Quinoa according to the packet instructions, for 15-18 mins in boiling water. Drain if required, but water may have all absorbed.
Create a quick mint dressing in the blender using 30 mint leaves ( a pack of mint) 50 ml of olive oil, and a small glug of white wine vinegar, some lemon juice and a spoon of brown sugar.
Find your biggest bowl/dish and chop 2 tomatoes and add a handful of pumpkin seeds. But this bowl in the oven for 5 minutes to warm it through gently.
In this same bowl add in the Quinoa, a pack of baby spinach, some feta, the cooked aubergine, and the lovely mint dressing.
Enjoy with or without the heart, its great on its own too.
The heart:
We used 3 to feed 5, at a cost of £1.50!
Remove any fat with a sharp nice, give a good wash under fast running cold water, then remove any stringy bits from the inside (or the chordae tendonae from the ventricles for you medics out there) and slice thinly, just under a centimetre thick.
Mix in a bowl with some cumin and some salt. Heat up a pan of oil, and when smoking, add the heart and brown for 1min/ side. Just when they are light brown, squeeze in some lemon juice and serve with the salad immediately.