Quinoa Salad With Goats' Cheese Toasts

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your cherry tomatoes in half

Add the halved cherry tomatoes to one side of a baking tray (or two!) with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 10 min

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

Meanwhile, add your honey to a bowl with your Dijon mustard (not a mustard fan? Go easy!), your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Add a pinch of salt and pepper and mix until combined – this is your honey mustard dressing

Roughly chop your sun-dried tomatoes

Slice your ciabatta[s] into 4 slices per person

Once the tomatoes have had 10 min, remove the tray[s] from the oven

Add the ciabatta slices to the other side of the tray[s] and top with the chopped sun-dried tomatoes, then crumble over your goats' cheese and sprinkle over your flaked almonds and dried oregano

Drizzle with a little of the honey mustard dressing (you'll use the rest later!) and return the tray[s] to the oven for 5-6 min or until the goats' cheese has started to melt – these are your goats' cheese & sun-dried tomato toasts

Tip: Watch them like a hawk to make sure they don't burn!

While the toasts and halved tomatoes are in the oven, peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Wash your salad, then pat it dry with kitchen paper

Add the carrot ribbons to a large bowl with the salad and the cooked quinoa

Once the goats' cheese & sun-dried tomato toasts are done, remove the tray[s] from the oven

Add the roasted tomatoes and remaining honey mustard dressing to the bowl with the quinoa and gently toss everything together – this is your quinoa salad