Roasted root veg and quinoa pilaf

To make the chermoula: 

• Chop the parsley and coriander, grate the rind of the lemon and squeeze the juice
• Blend the ingredients together to form a paste like pesto

To make the pilaf:

• Scrub the roots and cut into bite sized pieces
• Steam carrots and swede for 2-3 minutes then add celeriac and parsnip for another couple of minutes
• Heat the oven to 190C
• Roughly chop the onion and garlic
• Toss the vegetables, onions and garlic in the olive oil and seeds, then season with salt and pepper
• Place in a roasting tin and put in the oven
• Turn the vegetables after 15 minutes. They should be cooked after 30 minutes
• Meanwhile cook the quinoa by bringing it to a boil in the vegetable stock
• Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 to 20 minutes). Fluff with a fork
• Stir the quinoa with the vegetables and put in the oven to heat through (5-10 minutes)
• Just before serving stir in the chermoula and sprinkle with fresh herbs