Quinoa, Pistachio & Honeyed Carrot Salad

Step 1: Place the quinoa in a medium saucepan. Cover with 1 1/2 cups (375ml) water & bring to boil over a high heat. Reduce heat to low. Cook, covered, for 15 mins or until quinoa is tender and liquid is absorbed then set aside, covered, for 15 mins to rest.

Step 2: Meanwhile, preheat oven to 200C.

Step 3: Line a baking tray with baking paper. Combine the carrot, 1 1/2 tablespoons of the honey and ½ tsp of the cumin. Cook, turning occasionally, for 15 mins or until the carrot begins to caramelise.

Step 4: Spread pistachios over a baking tray. Bake with the carrot for 5 mins or until lightly toasted. Coarsely chop pistachios.

Step 5: Heat the oil in a small saucepan over low heat. Add the paprika and remaining cumin. Cook for 1 min or until aromatic. Remove from heat. Whisk in the lemon juice and then the remaining honey.

Step 6: Combine quinoa, carrot, pistachio, mint and coriander in a large bowl. Drizzle with the paprika mixture and toss to combine.

Step 7: Place on serving plate & top with feta, sprinkled with lemon zest.