Honeyed beetroot & carrot salad with feta & hazelnuts

• carrots↗4 4

  (about 450g), cut into batons

• beetroots↗4 4

  (about 450g), peeled and cut into thin wedges

• olive oil↗2 tbsp 2 tbsp
• quinoa and bulgur wheat mix↗150g 150g
• honey↗2 tbsp 2 tbsp
• lemons↗2 2

  zested and juiced

• orange↗1 1

  zested and juiced

• ground cumin↗1 tsp 1 tsp
• ground coriander↗1 tsp 1 tsp
• hazelnuts↗75g 75g

  roughly chopped

• extra virgin olive oil↗2 tbsp 2 tbsp
• small bunch of mint↗

  leaves picked and chopped

• small bunch of parsley↗

  chopped

• small bunch of dill↗

  chopped

• feta↗200g 200g

  crumbled (ensure vegetarian)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the carrots and beetroot wedges into a roasting tin, drizzle with the olive oil and season. Toss to coat and roast for 25 mins.

2. 2

   Meanwhile, cook the quinoa and bulgur wheat mixture in a pan of boiling salted water following pack instructions. Drain in a sieve, then set aside to cool slightly.

3. 3

   Combine the honey, lemon zest, orange zest and juice, the cumin and coriander. Remove the tin from the oven and pour the honey mixture over the veg. Stir, then scatter over the hazelnuts and return to the oven for another 10 mins.

4. 4

   Tip the cooked grains onto a serving platter. Squeeze over the lemon juice and drizzle with the extra virgin olive oil. Top with most of the herbs and the feta, season well, and toss together. Pile the roasted veg and hazelnuts on top, pouring over any roasting juices from the tin. Scatter with the remaining herbs just before serving. Best served warm or at room temperature.