Step 1

Heat your oven to 200°C / 180°C fan.

Step 2

Place the carrots in a roasting tin. Add the coriander seeds and cumin seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast for 40 minutes, or until the carrots are tender.

Step 3

Meanwhile, place the quinoa in a separate roasting tin. Add the coriander seeds and cumin seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast, tossing once halfway through, for 30 minutes, or until crisp.

Step 4

Meanwhile, whisk the greek yoghurt and feta, with a pinch of salt and pepper, until well-combined.

Step 5

Toss the spring onions and red chilli in olive oil. Heat a large cast iron pan over high heat. Add the spring onions and cook until charred on both sides. Do the same with the red chilli.

Step 6

Leave to cool then finely chop them up. Add them to a bowl with the fresh coriander, olive oil and lemon juice. Stir to combine and season with salt and pepper, to taste.

Step 7

Take the carrots out of the oven, add the hot honey and toss to coat. Pop back into the oven for 5 minutes.

Step 8

To serve, smoosh the whipped feta onto the base of a large plate or platter. Top with the carrots, lots of crispy quinoa and some salsa then tuck in and enjoy!