Warm roast carrot and quinoa salad

Ingredients

700 g	Carrots, trimmed and scrubbed (Main)
3 Tbsp	Extra virgin olive oil
100 g	Goat cheese
1 cup	White quinoa (Main)
1 pinch	Salt and freshly ground black pepper

Dressing

1 handful	Fresh mint
1 handful	Coriander
2 Tbsp	Lime juice (Main)
4 Tbsp	Extra virgin olive oil
1 drizzle	Honey
1 pinch	Salt and pepper

Directions

1. Heat the oven to 200C. Cut the carrots into large chunks and place in a bowl. Drizzle over the oil and season with salt and freshly ground black pepper. Toss well to combine then tip into a roasting dish in a single layer. Place in the oven and roast for 30-40 minutes until tender.
2. Make the dressing, place the herbs in a small food processor or mini prep and roughly chop. Add the lemon juice and drizzle in the olive oil. Season with salt and pepper and sweeten with a little honey.
3. Cook the quinoa according to packet instructions. Place the quinoa in a serving bowl, top with carrots and drizzle over the dressing. Dollop with the soft goat's cheese.

See more of Kathy's simple dinner recipes

• Lamb and barley soup
• Beans and greens