Smoked Quinoa with Roasted Cherry Tomatoes & Carlin Peas

Method

1. Pre-heat the oven to 180C.
2. Tip the peas into a roasting dish and mix with the oil, cumin and paprika. Season well and pop into the oven to roast for 25-30 minutes until they are brown and crispy.
3. Put the tomatoes into another roasting dish with the thyme, garlic cloves and olive oil. Season and put in the oven for 20 minutes, until the tomatoes are collapsing and the garlic is soft.
4. Boil the quinoa in a large pan of salted water until the grains start to unfurl and float to the top – about 10 minutes. Drain and cool.
5. Mix together the lemon juice, olive oil, spices and season with salt and pepper.
6. Squeeze the garlic from the cloves roasted with the beans (watch your fingers – they’ll be hot!) and mash into the dressing.
7. Pour the dressing over the quinoa and mix well. Stir through the mint and cooked peas. Top with roasted tomatoes and feta.