Peel and slice vegetables and place them in a single layer on a lined baking tray. Drizzle with olive oil, sprinkle with cracked black pepper and sea salt, and roast at for about 15 minutes or until vegetables are tender.
Rinse quinoa. In a small saucepan, gently simmer quinoa and 1/2 cup water until quinoa has absorbed all the water.
On a serving plate, layer salad leaves, quinoa and roast vegetables.
Sprinkle with dukkah and balsamic vinegar, top with cherry tomatoes and feta, and enjoy!