1. Preheat the oven to fan 200°C/Gas mark 7
2. Lay the roughly chopped vegetables in a single layer on a large roasting tray, sprinkle with salt and pepper and add your dollops of ghee or coconut oil. Scatter over the herbs
3. Roast for 30–40 minutes or until the veg is tender (pierce with a knife to check). Halfway through the roasting time, use a wooden spatula to turn the veg
4. Meanwhile, make the pesto. Blitz everything together in a food processor or with a hand blender (the more nuts you add, the thicker and creamier your pesto will be, but if you want it thinner, add more oil and lemon juice). Alternatively, grab a sharp knife and finely chop the garlic, basil and nuts, then whisk with the olive oil and lemon juice. Season to taste
5. Bring the water to the boil in a pan, add your drained quinoa and cook for 12 minutes
6. Combine the quinoa and roasted veg in a big serving bowl, toss in your pesto and then the fresh salad leaves. Or, if preferred, serve your fresh salad leaves on the side with a little lemon juice and olive oil