Roasted carrot, mung bean, tomato and quinoa salad

4
45 minutes

Ingredients

Roasted carrots

  • 8 carrots, (medium sized), cut in half lengthways, reserve half the carrot tops
  • 1 tbsp of rapeseed oil, for roasting

Spiced quinoa

  • 80g of quinoa
  • 1/2 tsp ground turmeric
  • 1 tsp paprika

Salad

  • 65g of mung beans
  • 170g of cherry tomatoes, halved
  • 3 spring onions, roughly chopped
  • 4 garlic cloves, finely chopped

Dressing

  • 2 tbsp of sesame oil
  • 1 tsp cumin seeds
  • 7 curry leaves
  • 2 tbsp of sesame seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • juice of 1 lime
  • 1/2 tsp chilli powder
  • 3 tsp miso paste
  • salt

Method

1
Preheat the oven to 180°C/gas mark 4
2
Coat the carrots with rapeseed oil, place on a baking tray and roast in the oven for approximately 35 minutes, or until softened and starting to char lightly at the edges
3
Meanwhile, place the mung beans in a pan and cover with water, Boil for about 20 minutes, then drain and set aside
4
Fill another saucepan with water and place over a medium heat. Stir in the turmeric and paprika and bring to the boil. Cook the quinoa in the infused water as per packet instructions
5
Finely chop the carrot tops and combine with the tomatoes, spring onions, the finely chopped garlic and the cooked quinoa, mung beans, and carrots
6
To make the dressing, heat the sesame oil in a frying pan and add the cumin seeds, curry leaves and sesame seeds. Remove from the heat once the seeds start to sizzle
7
Add the ground coriander, cumin and lime juice and mix quickly to stop the spices from clumping together. Mix in the chilli powder, miso paste and a pinch of salt, then use to dress the salad and serve