Ingredients
2 tbsp olive oil
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
