Dukkah Salmon with Roasted Carrots & Quinoa

Four plates of salmon on a bed of quinoa with roasted carrots and tahini sauce

3 x carrot
240g chickpeas (drained)
1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame)
1 garlic clove
25g honey (use half)
1 lemon
1 tbsp Mindful Chef Middle Eastern spice mix
1 handful of fresh mint
1 tbsp tahini (Sesame)
4 salmon fillets (skin on) (Fish)
500g puy lentils & wholegrain quinoa
80g almond yoghurt (Nuts)

Cooking Instructions
Preheat the oven to 220C / fan 200C / gas mark 7. Cut the carrots into 2cm-thick batons (peel optional). Finely chop or crush the garlic. Drain and rinse the chickpeas. Place all onto a lined baking tray and toss with the spice mix, half the honey, a pinch of sea salt and black pepper. Roast for 10 mins.
Pick the mint leaves from the stalks and finely chop. Halve the lemon. Make the dressing; in a bowl, combine the yoghurt, tahini and juice from half the lemon. Season with sea salt and black pepper.
After 10 mins of roasting, add the salmon to the tray. Season the salmon with sea salt and black pepper. Scatter over the dukkah. Bake for another 10-12 mins, until the salmon is cooked through.
Heat a large frying pan on medium-high heat. Add the lentil and quinoa mix and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
Remove the tray from the oven and add the lentil and quinoa mix and the mint. Season with sea salt and black pepper and stir to combine.
Serve the lentil and quinoa mix with the salmon. Drizzle over the dressing. Cut the remaining lemon into wedges for garnish.