4 medium carrots, cut into rough chunks
1 large fennel bulb, cut into wedges, fronds reserved
2 tablespoons olive oil
1 tablespoon Moroccan spice blend (ras el hanout)
2 cups cooked quinoa (this is 1 cup raw)
12 large pitted green olives
3 spring onions, thinly sliced
small handful coriander
1 avocado, sliced
½ cup sliced almonds, toasted
½ cup pomegranate seeds
½ cup olive oil
¼ cup white wine vinegar
finely grated zest 1 orange
1/3 cup fresh orange juice
2 teaspoons honey
2 cloves garlic, crushed
¼ teaspoon each ground cinnamon and allspice
sea salt and ground pepper
Preheat oven to 180°C fan bake.
Place the carrots and fennel in a shallow roasting dish and toss with the oil and spice blend. Sprinkle with salt and roast for about 20 minutes until golden and just tender. Cool.
Dressing: Whisk all the ingredients together in a bowl and season generously.
Put the quinoa, olives and spring onions in a large bowl and stir through ½ cup of the dressing. Chop the coriander and reserved fennel fronds together and add to the quinoa along with the carrots and fennel, scraping in any oil left in the roasting dish. Add the avocado and half each of the almonds and pomegranate seeds. Gently mix everything together.
To serve: Transfer the salad to a serving bowl and top with the remaining almonds and pomegranate seeds. Serve the remaining dressing separately.