Roast carrot and quinoa salad with miso dressing
1kg carrots, peeled, topped and tailed Good splash or two of light olive oil Flaky salt and black pepper
200g red quinoa
½ small radicchio
2 tbsp olive oil
2 avocados (optional) 1 Preheat the oven to 160°C.
2 Cut the carrots on the diagonal – you want about 3 pieces from each carrot. Brush a large roasting tray with some of the olive oil and spread out the carrots. Now pour in some more olive oil and use your hands to mix it through until the carrots are coated all over. Sprinkle with salt and pepper. Pour a 2mm layer of water into the tray, then cover with foil and roast in the oven for 30 minutes. When the carrots are almost done, remove foil and cook for a further 10 minutes, until caramelised.
3 Bring a largish saucepan of water to the boil and add the quinoa. Cook until tender (10-15 minutes). The quinoa is cooked once it puffs up and becomes translucent. Once cooked, drain water and leave to cool.
4 Spread rocket evenly between four plates, laying it to the edges. Tear radicchio into pieces and scatter over the rocket. Sprinkle over a little salt. Place a cup of cooked quinoa in the middle of each plate on top of the rocket and radicchio. Spoon a good 1½ tablespoons of miso dressing (see recipe, below right) on top of the quinoa, then place 5 or 6 carrot pieces around this.
5 Put a small pan with olive oil on medium heat. When the pan is quite hot, slice halloumi into thick strips and brown in the pan on both sides.
6 Divide halloumi between the salads, placing the slices in between the carrots. 7 Serve with sliced avocado, if desired.