1. Dice the eggplant and sweet potato, place them on a baking tray, sprinkle with olive oil and salt, and bake at 200C for about 30 minutes.
2. To make the marinade, add olive oil, apple cider vinegar, ground paprika, cumin, coriander, chili and a pinch of good salt to a jar. Add lid and shake.
3. When the vegetables are stir-fried, pour in the seasoning sauce, mix, and let cool.
4. Make the tahini dressing by mixing tahini, olive oil, maple syrup, and lemon juice in a large bowl.
5. Place the cooked quinoa in a bowl. Coarsely chop the romaine and cucumber and place them in the same bowl. Throw it up!
6. Place the salad on a plate. Start with quinoa, romaine and cucumber, then add roasted vegetables and top with parsley, pomegranate seeds and toasted almond flakes.
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