Roasted Curried Parsnips

Put your parsnips on a baking tray and drizzle over some oil - you need enough to coat your parsnips. Sprinkle over the curry powder and a good pinch of salt and mix together with your hands, to ensure your parsnips get a good coating of oil and curry powder. Roast in your oven on the top shelf for 25 mins.

In the meantime, put your onion in a saucepan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add the quinoa, cumin and garlic. Stir together and cook for 1 minute before adding the water (as specified in the table above) and the vegetable stock pot. Bring to the boil to dissolve your stock pot. Stir together and once boiling, turn the heat to low, pop a lid on the pan and leave to simmer for 15 mins. Once the 15 mins are up, take the pan off the heat and leave to the side for 5 mins.

While your parsnips and quinoa cook, roughly chop the flat leaf parsley and mint. Put the yoghurt in a bowl, add your mint and stir it through.

Now toast the pistachios. Take the pistachios out of their shells and pop in a frying pan on medium-high heat (no oil!). Cook for 3-4 mins until your pistachios are slightly toasted (but not burnt!). Remove them from the frying pan.

Once your quinoa is cooked, taste and add more salt and pepper if needed. Add your parsley and the spinach to the pan and pop the lid back on. Leave for 4 mins so your spinach wilts slightly, then stir your spinach through your quinoa to wilt it a bit more.