1. Trim carrots and halve lengthways. Cook in a frypan or griddle pan over medium-high heat with 1/2 tbsp oil for 8 minutes, or until slightly tender. Remove to a bowl and reserve pan.

2. Roughly chop mint leaves. Blend with 1/2 crushed garlic clove, 2 tbsp vinegar and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste. Spoon 1 tbsp over carrots and toss to coat.

3. Crush remaining garlic. Combine in a bowl with quinoa flakes, chicken mince, 2 tsp cumin and 1/2 tsp cayenne. Season with salt and pepper. Shape kebabs onto skewers using oiled hands.

4. Reheat pan over medium-high heat. Cook kebabs, rotating, for 8-10 minutes, or until cooked through. Cook in batches if needed.

5. Thinly slice fennel (reserve fronds), slice celery and orange. Ribbon cucumbers using a peeler. Toss all together.

6. Serve carrots, kebabs and salad with mint vinaigrette.

Notes:
If you don’t have skewers you can roll into meatballs and cook in the pan as per instructions.

You can also use natural yoghurt for a creamy dipping sauce.

baby carrots 1 bunch

mint 1/3 bunch
garlic 2 cloves

quinoa flakes 1 packet (50g)
chicken mince 600g

fennel 1
celery 2 sticks
orange 1
baby cucumbers 1/2 punnet

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, cayenne pepper, apple cider vinegar