Baby Carrot and Quinoa Salad with Yoghurt Tahini Dressing

Recipe by: Ashleigh Bareham - Contestant

Serves: 4

Ingredients

Quinoa Salad:

Carrots:

Yoghurt Tahini Dressing:

To serve:

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Method

  1. To cook the quinoa for the salad, place the stock and quinoa in a small saucepan. Bring to the boil then gently simmer for 15 minutes or until the liquid is absorbed and the quinoa is cooked. Remove from heat, transfer to a bowl and set aside to cool.
  2. To make the carrots, toast the coriander seeds in a small frying pan until fragrant. Add butter and when melted, add carrots, orange juice, zest, honey and stock. Cook for 15 minutes over a medium heat until carrots are tender, adding extra stock if necessary.
  3. To make the dressing, place all ingredients in a medium sized bowl and mix until combined. Season to taste.
  4. To make the salad, add orange segments, mint and fennel to the cooked and cooled quinoa. Add 2 tablespoons of the dressing and toss to combine.
  5. To assemble, drizzle remaining dressing between serving plates. Place the quinoa salad on top and finish with carrots, hazelnuts, toasted quinoa, Persian feta and mint leaves.
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