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Serves:  4-6
Perfectly spiced, sweet carrots, atop a bed of salad and quinoa and drizzled with a tangy preserved lemon dressing. Gluten free, low FODMAP and delicious.
  • 10 or so large carrots
  • Olive oil for drizzling
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cinnamon
  • Sea salt and cracked black pepper to season
  • 500g quinoa, cooked
  • A small bunch of mint, chopped
  • 250g salad leaves
  • 4 tablespoons FODMAP friendly mixed nuts and seeds
For the dressing:
  • 1 preserved lemon, rinsed and seeds and flesh discarded
  • Juice of 1 lemon
  • 250ml Greek yogurt (lactose free if needed)
  1. Preheat your oven to 200C/fan 180C/gas 6.
  2. Slice the carrots in half and half again vertically.
  3. In a bowl, toss the carrots with a good glug of olive oil, cumin seeds, cinnamon and some seasoning.
  4. Roast on a baking tray for 20-25 minutes until cooked through and golden at the edges. In the bowl of a food processor, add the preserved lemon rind, lemon juice and yogurt, season and whizz together.
  5. To serve, put the quinoa and salad leaves on a large platter. Top with the carrots and drizzle over the dressing. Sprinkle over the nuts and seeds and sprinkle over the mint.
  6. Give the salad a gentle shoosh to help merge the elements together. Enjoy!
Recipe by She Can't Eat What?! at