Roasted carrot & quinoa salad with wilted spinach & dukkah

Ingredients

Serves 6-8

• 180g quinoa, cooked as per the packet instructions - usually rinse well until the water runs clear and then simmer for 20 minutes

• 5 carrots or approx 300g, chopped in thick batons

• 2 red onions, sliced in half moons

• 6 tbsp olive oil

• 1 tbsp white wine vinegar or lemon juice

• 2 1/2 tbsp dukkah spice mix (recipe linked here)

• 2 handfuls of spinach

• Handful of parsley or coriander to serve, optional

• 200g crumbled feta, optional

Method

• Preheat the oven to 180°c.

• Cook the quinoa and add 1 tbsp of dukkah spice mix to the water, then drain and put back in the pan with the lid on to keep warm.

• Put the carrots and onions on a large tray, or split between two so you have space between all the veggies to allow them to roast and brown rather than steam. Drizzle with 2 tbsp olive oil and sprinkle over 1 tbsp of dukkah, then mix to coat well. Place in the oven.

• After 15 minutes check the veggies and turn to brown on the other side. Cook for a further 8-10 minutes.

• Meanwhile get a large serving dish and spread out the spinach.

• Mix the remaining 4 tbsp olive oil and lemon juice (or vinegar) into the drained quinoa and then spoon about 1/3 on to the serving dish covering the spinach. Add a scattering of carrots and onions, then repeat until you’ve used everything up.

• You can sprinkle in the herbs while you’re layering or just add a handful on top to finish with the last 1/2 tbsp of dukkah.

• I also love to top this salad with feta as it’s creamy saltiness goes so well and makes it a complete lunch. If you’re vegan you could add some toasted sunflower or pumpkin seeds for extra protein instead.