Cooking Instructions
1.
Heat the oven to 200°C/180°C fan. Toss the
carrots (400 g)
with 1 tbsp olive oil, the
coriander seeds (2 g)
, the
cumin (2 g)
, the
chilli flakes (1 pinch)
and 1/2 tsp salt. Tip them onto a flat baking tray and roast for 20-25 minutes.
2.
Meanwhile, cook the
quinoa and bulgur wheat (250 g)
according to the pack instructions. Drain, then toss with 1 tbsp olive oil and some seasoning. Boil the
eggs (4)
in simmering water for 6 1/2 minutes. Set them aside in iced water to cool down, then cut into halves.
3.
Mix the
tahini (65 g)
,
lemon (1)
,
garlic (1 clove)
and 5-6 tbsp warm water in a bowl to make a dressing. Season with a little salt.
4.
Toss the carrots and quinoa together and spread out onto a serving plate. Top with the eggs and the dressing, then scatter over the
dukkah (20 g)
and
parsley (1 handful)
.