Quinoa, Honey Roasted Carrot and Kale Salad

1. First, preheat oven to 400ºF. Place the carrots in a baking dish and drizzle over the honey. Roast for 30 minutes.

2. Meanwhile, in a small saucepan, simmer the quinoa in the stock for approximately 10 minutes or until the stock has been fully absorbed. Once done, set aside.

3. When the carrots have just 5 minutes left, melt the oil in a large saucepan over a medium heat. Add the shallots and garlic and stir for 2-3 minutes.

4. Add the nuts and stir for another minute.

5. Add the kale and stir gently; you’ll see it start to turn a lovely bright green. Sprinkle over the lemon juice, add a pinch of salt, and continue to stir for a few minutes as the kale wilts.

6. By now the carrots should be ready, so mix them with the kale, and the quinoa too. Make sure it’s all well mixed.

7. Divide between plates (or transfer to one big plate if sharing as a side dish) and top with Parmesan.