Preheat the oven to 200 °C/fan 180 °C/gas mark 6.

Toss the carrots, peppers and onion, oil, za’atar and seasoning in a roasting tin. Make sure the tin is large enough so the vegetables are in a single layer.

Roast in the oven for about 20 minutes until the vegetables are slightly charred on the outside and tender in the middle.

Meanwhile, cook the quinoa and bulgur wheat according to the packet instructions.

Toss the roasted vegetables into the warm grains.

Fold in the chickpeas, pecans, coriander or parsley and lemon juice, then season to taste.

Mound onto a plate, top with a little extra coriander or parsley and crumbled goats’ cheese, if using.

Recipe extracted from award-winning nutritionist Anita Bean’s new cookbook Vegetarian Meals in 30 Minutes (Bloomsbury, £17).

Image: Claire Winfield

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