Roasted Carrots with Hazelnut Sauce & Mojo Verde

Serves 4.

INGREDIENTS

• 200g quinoa
• 50g chopped almonds

For the carrots:

• 1kg carrots
• 10ml olive oil
• Maldon salt
• Cracked black pepper

For the mojo verde:

• 15g cumin seed
• 5g cayenne
• 4 cloves garlic, crushed
• 3 bunch coriander, leaves
• 1 bunch chives, chopped
• 5g Maldon salt
• 50g sherry vinegar
• 150g extra virgin olive oil

For the hazelnut sauce:

• 1 shallot sliced
• 1 chilli seeded and sliced
• 10g ginger minced
• 2 cloves garlic, minced
• 15ml extra virgin olive oil
• 50ml gluten-free soy sauce
• 150ml coconut milk
• 20g honey or maple syrup
• 150g hazelnut butter
• 10g mild curry powder

METHOD

1. Preheat the oven to 220 degrees celsius. 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.
2. 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.
3. Make the mojo verde by blending the cumin, cayenne, garlic, coriander, chives, vinegar to a thick paste. Dribble in the oil.
4. 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.
5. 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.