Roast carrots with gingery tomatoes, quinoa and mint

Serves four to six

• 300g cherry tomatoes
• 60g olive oil
• 1 tsp soft light brown sugar
• 0 2 cm piece fresh ginger
• 0 black pepper
• 0.5 tsp cumin seeds
• 600g baby carrots
• 40g red quinoa
• 10g coriander leaves
• 10g mint leaves

Step 1
Heat the oven to 150C/300F/gas mark 2.

Step 2
Put the tomatoes in a bowl with half the oil, the sugar, ginger, a quarter-teaspoon of salt and a good grind of pepper.

Step 3
Mix to coat, then spread the tomatoes cut side up on an oven tray lined with baking paper.

Step 4
Roast for an hour, until semi-dried and caramelised, then leave to cool.

Step 5
Turn up the oven to 220C/425F/gas mark 7.

Step 6
In a bowl, mix the cumin and carrots with the remaining oil, a half-teaspoon of salt and lots of pepper.

Step 7
Spread out on an oven tray lined with baking paper and roast for 20-25 minutes, until golden brown, then leave to cool a little.

Step 8
While the carrots are roasting, bring a small pan of water to a boil, cook the quinoa for 10 minutes, until just done, then drain.

Step 9
Mix the tomatoes, carrots, quinoa, coriander and mint in a large bowl, spoon on to a platter, or individual plates, and serve.