½ cup sun-dried tomatoes in olive oil, finely sliced
⅓ cup pickled red onion
⅓ cup pistachios
⅓ cup slivered almonds
Honey Mustard Dressing
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of half a lemon
1 tsp Dijon mustard
2 tsp raw honey
1 clove crushed garlic
Preheat the oven to 200c and line a baking tray with greaseproof paper. Add the carrots, thyme, olive oil and season with salt and pepper. Slow roast for 30 mins until carrots are golden and soft, turning at the halfway mark.
Meanwhile, cook the quinoa according to packet instructions. Allow to cool slightly.
Toast the pistachios and almonds in a pan over a medium heat until golden. Remove from heat and set aside.
Make the dressing by combining all the ingredients in a small bowl. Set aside.
Place the quinoa, rocket, mint, sun-dried tomatoes, pickled onion, pistachios and almonds in a large mixing bowl. Pour over the dressing and toss well.
Transfer the salad into a large serving platter or bowl. Top with the thyme roasted carrots and a scattering of extra nuts and mint.