Warm Lentil & Quinoa Salad

Toss the carrot in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 20 minutes or until the carrot is tender and golden.

Meanwhile, add the quinoa to a medium saucepan with double the amount of water and bring to the boil. Cover and reduce to a medium-low heat. Simmer gently for 12-15 minutes or until the quinoa is tender. Drain really well.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the onion is soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Add the lentils and cook for 1 minute, stirring, or until heated through. Add the lemon juice and then remove from the heat.

Add the quinoa, carrot, parsley, baby spinach, roasted almonds and fetta cheese to the lentil mixture and toss to combine well. Season to taste with salt and pepper.