6 medium sized carrots, washed and cut in half lengthways, then into rough chunks around 2cm on a diagonal*
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins), drained and patted dry
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cinnamon
1 tsp dried thyme
200g of cooked quinoa
2 tbsp tahini
2 tbsp lemon juice
Directions
Preheat the oven to 200C
Toss together the carrots, butter beans, spices and olive oil on a lined baking tray with a good pinch of salt. Roast for 25-30 minutes until the carrots are tender and the beans are golden and crispy.
Meanwhile, make the dressing: mix together the lemon juice and tahini with enough water to get a pouring consistency. Season to taste.
Once the beans are looking crisp, remove from the oven and tumble in the cooked quinoa. Stir to combine.
Spoon the tahini dressing onto a plate and top with the traybake mixture. Drizzle with more of the dressing and scatter over a few carrot tops, or fresh dill or parsley, if using.
Recipe Note
*Leaves picked from the carrots and washed - if your carrots didn’t come with leaves, use a small bunch of fresh dill or parsley instead (roughly 15g)
Sub in other spices such as sumac, allspice, turmeric or ground coriander
Huge thanks to the legend that is Beth Adams of @boroughchef who shared this BEANSPO on our website for all of you champs to enjoy. Beth is one of our OG bean champs and creates a load of incredible recipes which you can find here.
