Roast carrot & quinoa salad

1 large bunch heirloom carrots, tops trimmed

2 teaspoons ground cumin

2 teaspoons ground coriander

1 x bunch broccolini

3/4 cup tri-colour quinoa, rinsed

1 cup cooked brown/green lentils

4 tablespoons fetta

1 handful coriander/mint/parsley/dill

1/4 cup seeds (pumpkin, sunflower and sesame), toasted

Dressing: 2 tablespoons extra virgin olive oil, 1 shallot (finely diced), 2 teaspoons Dijon mustard, 1 teaspoon honey, juice of 1/2 lemon

Preheat the oven to 180°C. Lay the carrots on a roasting tray, drizzle in some extra virgin olive oil and then sprinkle over the cumin, coriander and some salt and pepper and toss well. Roast for 20 minutes, before adding the broccolini to the tray (give it a toss to coat in oil) and roast for another 15-20 minutes or until tender.
Meanwhile, cook the quinoa in 1 1/3 cups water/stock on low heat until the water has been absorbed. Keep the lid on, take off the heat and let set for 5 minutes before fluffing with a fork.
Combine the dressing ingredients and set aside.
In a large salad bowl combine the quinoa, lentils, carrot, broccolini, seeds, fetta and herbs and pour over the dressing.