Spiced quinoa, beetroot and mint salad

Halve or quarter small beetroot and toss with garlic oil, cumin seed and nigella seed in a baking tray. Roast at 180c til al dente. (If using beets with tops on, steam these and add them to the salad later.)

Roast a selection of nuts and seeds (I used cashews, almonds and pepitas) at 180c til starting to brown.

Cook a cup and a half of quinoa (approx 300g) in about 2 and a quarter cups of water with half a tsp of turmeric and a good pinch of salt until the water is absorbed and the quinoa is cooked. (A rice cooker does this well). Fluff up with a fork and dress with a good glug of olive oil and the juice of a lemon.

Chop a bunch of herbs (mint or coriander work well), half a bunch of spring onions.

When the quinoa, nuts and beets have cooled, toss all the ingredients together and serve. Goes well with minted yoghurt and spicy marinated meats – e.g. the spiced goat chops pictured.