- Preheat the oven to 200C/180C fan. Place the carrots and fennel on a large baking sheet, drizzle with olive oil and sprinkle over the cinnamon and caraway seeds. Toss together to combine and then place in the oven and roast for 30-35 minutes, or until tender and golden.
- Meanwhile, add the pancetta or streaky bacon to a frying pan (you might have to cook in two batches) and place over a low heat. Cook gently for a few minutes, to allow the fat to render out and then turn the heat up, flip over and cook for 2 minutes more, or until crisp. Remove the pancetta or bacon from the pan and place on a kitchen-roll lined plate until needed.
- Keeping a small amount of fat in the pan, empty in the pouch of quinoa. Cook over a medium heat for 2-3 minutes until warmed through. Stir 1 tablespoon of the dressing through the quinoa, followed by the salad leaves.
- Spoon the quinoa and salad leaves onto a large platter and top with the roasted carrots and fennel. Break the pancetta into pieces, sprinkle them over the carrots and then crumble over the feta. Finish with a generous drizzle of Bay’s Kitchen Maple Mustard dressing and a few leafy carrot tops.