Roasted vegetables with pesto and olive oil

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Method:

• Peel the carrots and parsley roots and cut them into strips.
• Put them into a small roasting dish, drizzle with olive oil, season with salt and pepper and squeeze over some lemon.
• Add a little water so the vegetables are not too dry. Roast at 175 degrees for about 30 minutes (stir the vegetables twice during roasting so they brown on all sides).
• Meanwhile prepare the quinoa according to the instructions and drizzle it with lemon and olive oil.
• When the vegetables are roasted, add 3 teaspoons of pesto to the dish and mix well.
• On the plate, layer the quinoa first, then the roasted vegetables and the feta cheese, sprinkle with the chopped pistachios and drizzle with oil.