Carrots With Quinoa, Mojo Verde & A Hazelnut Sauce

Preheat the oven to 220°C.

Place the carrots on a baking tray and toss in the oil, salt and pepper. Roast in the oven until they are tender but still retain their bite.

Cook the quinoa according to the instructions on the packet, you can tell it's done when the seed separates from germ. Drain and set aside.

Make the mojo verde by blending the cumin, cayenne, garlic, coriander, chives, vinegar to a thick paste. Dribble in the oil.

Make the hazelnut sauce. Sweat the shallot, chilli, ginger, garlic in oil until softened. Add the soy and reduce by half. Remove from heat, add coconut milk, curry powder and honey. Transfer to a blender with nut butter. Pulse until smooth, then pass
through a chinois.

Serve by mixing the roasted carrots with the quinoa. Plate up and then add a generous drizzle of the mojo verde and hazelnuts sauce. Finish with a sprinkling of chopped almonds.