Roasted carrot, mung bean, tomato and quinoa salad

45 minutes


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


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


  • 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


Preheat the oven to 180°C/gas mark 4
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
Meanwhile, place the mung beans in a pan and cover with water, Boil for about 20 minutes, then drain and set aside
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
Finely chop the carrot tops and combine with the tomatoes, spring onions, the finely chopped garlic and the cooked quinoa, mung beans, and carrots
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
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