Five-spice roasted carrot salad with mint tahini yogurt sauce

1. Cook the rice and quinoa and allow to cool while proceeding with other steps.

2. Preheat oven to 425° F. and line a rimmed baking sheet with parchment paper or foil.
In a large bowl whisk together the oil, five-spice powder and honey. Toss the carrots in the mixture and season with salt and pepper. Dump them out onto the prepared baking sheet and roast for 15-20 minutes or until tender, shaking them halfway through the cooking time.

3. Remove from the oven and squeeze the juice from half of a lemon over the top. Toss together and set aside to cool while you make the yogurt sauce.

4. In a small bowl whisk together all of the ingredients for the mint tahini yogurt sauce. Taste for seasoning.

5. On a serving plate or bowl, add the arugula, rice, and quinoa. Top with the carrots and dollops of the yogurt sauce. Garnish with extra mint if desired. Serve immediately.