Fill and boil your kettle. Tip the quinoa into a small pan. Pour in 150ml boiling water. Cover and bring to the boil then turn the heat right down and simmer for 10-12 mins till the water has been absorbed and the quinoa is tender. Take the pan off the heat.

While the quinoa simmers, squeeze the tahini into a large bowl. Zest and juice in the lemon. Add 1 tbsp each olive oil and cold water, season with salt and pepper and stir to make a dressing.

Warm a small frying pan on a medium heat for 2 mins, then add 1 tsp caraway seeds and the sesame seeds. Toast for 2 mins, shaking the pan regularly till the seeds are popping and nutty smelling. Tip the seeds onto a plate.

Finely chop the parsley leaves and stalks, and the mint leaves. Quarter the apples and slice out their cores. Coarsely grate the apples, add them to the dressing and fold through though to stop them browning. Trim, peel and coarsely grate the carrots and add them to the bowl. Add half the toasted seeds to the bowl and stir.

Tip in the quinoa and most of the chopped herbs and fold through. Taste the salad and add more salt or pepper if you think it needs it. Divide the salad between 2 plates, and top with the remaining toasted seeds and herbs to serve.