A hearty and filling salad that's perfect for a light lunch or satisfying side, flecked with fluffy red and white quinoa, sweet roasted carrots and salty cured ham.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Spread the carrots and onions out on a large baking tray. Drizzle over 1 tbsp of the oil and the lemon juice, and sprinkle over the paprika and cumin; season well. Roast for 20 minutes, or until golden.
- Meanwhile, make a dressing. Combine the remaining oil with the vinegar, mustard and some seasoning. Set aside. Arrange the quinoa on a serving platter and break up the grains with a fork. Stir through the parsley, ham, vegetables and dressing. Serve scattered with the toasted almonds.
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