A colourful side salad to compliment a shared meal with friends.

Serves 4

Calories per serving: 346

Prep time: 5 minutes

Cooking time: 35 minutes

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Ingredients

6 carrots, peeled and chopped
2 tbsp extra virgin olive oil
2 tsp ground turmeric
1 tsp ground paprika
150 g quinoa
4 tsp sesame oil
2 tsp cumin seeds
6 spring onions (scallions), trimmed and sliced
10 g sunflower seeds
40 g cashews
80 g watercress
80 g bean sprouts
Fresh coriander (cilantro)

Method

1. Preheat the oven to 200°C, 180°C fan.
2. Place the carrots in a roasting tray and sprinkle with the olive oil. Roast for 20-25 minutes, until tender.
3. Meanwhile, sprinkle the turmeric and paprika in a pan of water, add the quinoa and cook according to pack instructions.
4. Heat the sesame oil in a small pan and fry the cumin seeds and spring onions, sunflower seeds and cashew nuts for 3-4 minutes.
5. Toss together the carrots, quinoa, nuts and seeds and serve on a bed of watercress and mung bean sprouts. Garnish with coriander.