Rustic Carrot, Goat Cheese & Quinoa Salad

Place the sweet potato, purple carrot and garam masala in a mixing bowl. Toss in half the olive oil and season to taste with salt and pepper. Place on a lined oven tray and cook in the oven for 20 minutes, or until golden brown and cooked through.

Meanwhile, place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 12-15 minutes, or until the quinoa is tender and the water has absorbed. If any water remains, drain the quinoa and return to the saucepan. Once cooled slightly, fluff with a fork and sprinkle in the marinated goat cheese and chopped parsley and mix well. Season with salt and pepper and drizzle with the remaining olive oil.

Once the vegetables are roasted add them to the quinoa mix and top with roasted almonds.