Roasted carrot and quinoa salad with grilled chicken

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange carrots and eggplant on prepared tray in a single layer. Sprinkle with 1 teaspoon cumin, ½ teaspoon cinnamon and then lightly spray with olive oil. Bake for 30 minutes, or until golden and tender.

2 Meanwhile, cook quinoa in a medium saucepan of boiling water for 10 minutes, or until just tender. Drain, set aside. Boil, steam or microwave the green beans until just tender. Drain.

3 Lightly spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken for 4–5 minutes each side, or until golden and cooked through. Transfer to a plate and set aside for 5 minutes before thinly slicing.

4 Whisk the orange juice, olive oil, vinegar and the remaining cumin and cinnamon in a small bowl until well combined. Combine quinoa, roasted vegetables, beans, parsley and the orange segments in a large bowl. Season with cracked black pepper. Serve the salad topped with chicken and drizzled with the orange dressing.