Name: Carrot, grain and tahini salad
Total time: 1800 s
Yield: 4
Ingredients: 400 gram baby carrots; 1 teaspoon coriander seeds; 1 teaspoon ground cumin; 1 pinch chilli flakes; 250 gram mixed quinoa and bulgur wheat; 4 large egg; 4 tablespoon tahini; 1 lemon; 1 clove garlic; 2 tablespoon dukkah; 1 handful parsley

Step 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.

Step 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.

Step 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.

Step 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) .

Carrot, grain and tahini salad

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