Roasted Carrot and Quinoa Salad Recipe - Great British Chefs

Ingredients

• 8 carrots, (medium sized), cut in half lengthways, reserve half the carrot tops
• 1 tbsp of rapeseed oil, for roasting
• 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