DOCUMENT

1 bunch heirloom baby carrots, tops trimmed Extra virgin olive oil, to drizzle 2 tsp ground cumin 2 tsp ground coriander Salt and pepper, to taste 1 bunch broccolini ¼ cup mixed seeds (pumpkin, sunflower and sesame), toasted 150 g (¾ cup) tri-colour quinoa, rinsed 65 g ( ⅓ cup) brown or green lentils, rinsed 50 g feta, crumbled 1 cup mixed herbs (coriander, mint, parsley, or dill leaves) Dressing: 2 tbsp extra virgin olive oil 1 eschalot, finely diced 2 tsp Dijon mustard 1 tsp honey ½ lemon, juiced R OA S T C A R R O T A N D QU I NOA S A L A D I NG R E D I E N T S D I R E C T I ON S Alternatively, the quinoa can be cooked in 1 ⅓ cups of water or stock on low heat until the water has been absorbed. Keep the lid on, take off the heat and let set for 5 minutes before fluffing with a fork. Lentils can also be boiled for 20 minutes, or until tender. Preheat the oven on Fan Plus at 180°C. Place the carrots on a universal tray, drizzle with extra virgin olive oil and sprinkle over the cumin, coriander, salt and pepper and toss well. Place the universal tray on shelf position 2 and roast for 20 minutes, before adding the broccolini to the tray (give it a toss to coat in oil) and roast for another 15-20 minutes, or until tender. Place the quinoa and 1 ⅓ cups of water into an unperforated steam container. Place the lentils and ⅔ cups of water in another unperforated steam container. Place both containers into the steam oven and Steam at 100°C for 15 minutes. Remove from the oven and rest for 3 minutes. Remove excess water from the lentils. Combine the dressing ingredients and set aside. In a large salad bowl, combine the quinoa, lentils, carrot, broccolini, seeds, feta and herbs; pour over the dressing. HINT AND TIPS Preparation time: 10 minutes - Cooking time: 40 minutes - Serves: 4 Appliance / Function: Fan Plus