1. Set oven to 220ºC. Trim carrots and drain chickpeas. Toss on a lined oven tray and with 1 tbsp olive oil, 1 tsp fennel seeds, salt and pepper. Roast for 20 minutes, or until tender and golden.

2. Place quinoa in a saucepan, cover with plenty of water and add stock cube. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

3. Slice capsicum and pear. Halve olives and quarter 1/2 packet of beetroot. Drain feta cheese. Toss kale with 1/2 tbsp olive oil, 1 tsp red wine vinegar and 1/2 packet torn basil leaves, season with salt and pepper.

4. Blend remaining beetroot with 4 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 1 tsp dijon mustard and remaining basil leaves until smooth. Season to taste with salt and pepper.

5. Divide all ingredients between bowls. Serve with a dollop of pink beetroot dressing.

Notes:
This dish could be made on a large platter as a share plate.

From your box:
baby carrots 1 bunch
chickpeas 400g

quinoa 1 packet (200g)

yellow capsicum 1
pear 1
olives 1/2 tub
baby beetroot 1 packet
marinated feta 1/2 tub
Baby kale 1 bag (120g)
Basil 1 packet

From your pantry:
olive oil, salt, pepper, fennel seeds, stock cube (1), red wine vinegar, honey, dijon mustard