1 bunch (about 8) baby carrots, tops trimmed
12 baby turnips
12 baby beetroot
1 tbsp coarsely crushed cumin seeds
50ml olive oil
2 cups quinoa, rinsed
4 spring onions, thinly sliced
1/2 cup loosely packed mint leaves
Yoghurt tahini dressing
1 cup thick natural yoghurt
3 cloves of garlic, finely grated
100ml extra virgin olive oil
1 tbsp tahini
1 Preheat oven to 180°C. Place carrots and baby turnips in a large roasting pan, scatter with cumin seeds, drizzle with olive oil and season to taste with sea salt and freshly ground black pepper. Wrap beetroot in foil, drizzle with olive oil and season with salt and pepper, add to roasting pan and roast until tender (about 1-1. hours).
2 Soak quinoa in cold water for 20 minutes. Bring a large saucepan of water to the boil over high heat, place a steamer over the top and line with muslin. Add quinoa and cook for 10-15 minutes or until tender, remove, season to taste and set aside until required.
3 For yoghurt tahini dressing, combine yoghurt, garlic and tahini in a bowl and stir to combine, whisk in olive oil in a thin stream and season to taste with sea salt and freshly ground black pepper.
4 To assemble salad, arrange quinoa over serving plate, scatter with vegetables, and drizzle with tahini sauce and scatter with spring onions and mint.
Wine match Finish this dish with a glass of 2011 Eddystone Point Pinot Gris.
The Carousel thanks Eddystone Point Wines for this recipe