Carrot &amp; Crispy White Beans With Quinoa And Tahini Dressing

5 or 6 medium sized carrots, washed and cut in half lengthways, then into rough chunks around 2cm on a diagonal

Leaves picked from the carrots and washed – if your carrots didn’t come with leaves use dill or parsley instead

300g cooked white butter beans, rinsed and patted dry

A good pinch of paprika, cumin, cinnamon & dried thyme

⅔ tbsp cooked quinoa (or other grains of choice)

1 tbsp tahini

2 tbsp lemon juice

Salt & pepper

Olive oil

Mix together the carrots, beans, spices, olive oil and salt on a metal baking sheet. Place in a preheated oven at 200c for 25-30mins until the carrots are tender and the beans are golden and crispy
Meanwhile make the dressing – mix together the lemon and tahini with enough water to get a pouring consistency. Season to taste
Mix the grains into the carrots and beans. Spoon some dressing onto the plate, top with the bean mix, drizzle over more tahini dressing and scatter over a few carrot tops

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m