Mushroom & Broccoli Bowl With Miso Dressing

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Add the carrot ribbons to a small bowl with the rice vinegar and set aside for later – these are your pickled carrot ribbons

Whilst the carrots are pickling, slice the chestnut mushrooms

Add the sliced chestnut mushrooms and whole portobellos to one side of a tray

Drizzle over the tamari and 1/2 tbsp [1 tbsp] vegetable oil and give everything a gentle mix up until coated

Cut the broccoli into 6 [12] wedges

Add the broccoli wedges to the other side of a tray (or a separate one!) with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 20-25 min or until everything is cooked through, tender and golden

Meanwhile, rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Whilst everything is cooking, peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger

Combine the grated ginger, miso paste, toasted sesame oil and agave nectar with 2 tbsp [4 tbsp] water and a pinch of salt

Stir it all together – this is your miso dressing

Trim, then slice the spring onion[s]

Slice the red chilli[es] into rounds