Roasted Carrot, Witlof & Toasted Walnut Salad with Orange & Umeboshi Dressing

Preheat the oven to 200°C (400°F/Gas Mark 6).

In a medium saucepan, combine the quinoa and water and bring to the boil. Cover and reduce the heat to a gentle simmer. Cook the quinoa for 15 minutes until almost all of the water has been absorbed. Remove the pan from the heat and let sit, covered, for another 5 minutes, or until the quinoa’s ‘tails’ have sprouted and the remaining water has been absorbed.

Spread the quinoa out on a tray and set aside to cool. Arrange the carrots in a single layer in a baking tray, dot with ghee and sprinkle with ground coriander. Roast for 15–20 minutes, or until just tender and beginning to caramelise. Set aside to cool.

To make the dressing, blend the orange zest, orange juice, umeboshi plums, extra-virgin olive oil, warm water, and manuka honey in a small food processor. Season with freshly ground black pepper to taste.

Combine the cooled quinoa, roasted carrots, witlof leaves, mint leaves, and toasted walnuts in a large bowl. Drizzle with the dressing and toss gently to combine.