Roasted Carrot Salad

This is the perfect dish to prepare in bulk and eat throughout the week during the summer.  You won't be able to stop eating it... trust me!

Serves 6

8 large carrots
2 red onions
1 heaped tsp cumin seeds
1/2tsp ground coriander
pinch sea salt
Cracked black pepper
Olive oil

100g quinoa
1/2 head cauliflower
3 handfuls sultanas
Bunch fresh coriander, roughly chopped, stalks included
2-3 handfuls cashews
Zest 1 lemon
Generous pinch sea salt and cracked black pepper (to taste)


- Preheat oven to 170C

- Slice the carrots diagonally and then in half, lengthways.  Peel, trim and cut the onions into wedges. Place both in a roasting tray and drizzle generously with olive oil.  Season with the spices, salt and pepper.  Roast for 50mins - 1hr or until soft and caramalised. Toss once or twice throughout.

- Meanwhile, cook the quinoa according to the packet instructions.  Drain and leave in the pan with the lid on.

- Toast the cashews in the oven until golden brown.

- Blitz the cauliflower in a food processor until it resembles rice.

- Remove the carrots and onions when cooked. Remove the lid from the quinoa and fluff with a fork.  Add the quinoa to the warm carrots along with the cauliflower, sultanas, cashews, fresh coriander and lemon zest.  Toss to combine. 

- Test and season to taste.

- Serve warm or cold.