Roasted Carrots with Fried Egg, Tofu and Avocado
·Prep the carrots
Arrange the whole carrots in a roasting dish. Season with salt and freshly ground red pepper. Scatter garlic cloves around them - no need to peel them! Feel free to add fresh herbs too - lovage or parsley work beautifully.
Roast
Cover with a lid and roast in an oven preheated to 150°C. Roast for about half an hour. Remove the lid, dot the carrots with butter slices, cover again and continue roasting until tender.
Cook the quinoa
While the carrots are roasting, cook the quinoa according to the package instructions. We used red quinoa, but white works just as well.
Cook the eggs
Cook the eggs however you like - hard-boiled, soft-boiled, fried or poached. It's entirely up to your taste.
Fry the tofu
Cut the tofu into cubes and fry in a dry non-stick pan.
Slice the avocado and tomatoes
Cut the avocado in half, peel it, remove the stone and slice it. Halve the cherry tomatoes.
Serving
Combine everything on the plate. Each serving should have a portion of quinoa, roasted carrots, half an avocado, half the fried tofu, one or two eggs and cherry tomatoes. Divide the roasted garlic cloves between the plates too. Finish with a light sprinkle of freshly ground pepper and Maldon salt.
