Preheat the oven to 170°C fan/190°C/gas 5. Put the carrots, parsnips, garlic, rosemary, bay leaves, honey, olive oil, salt and pepper into a roasting tin, give it all a good mix with your hands, then transfer to the oven and roast for 1 hour.

After 40 minutes, stir in the quinoa and the water, scraping the bottom of the roasting tin well. Cover with foil, then return to the oven for the final 20 minutes.

Remove the foil, fluff up the quinoa with a fork, and leave to steam dry for 5 minutes. Drizzle over the extra virgin olive oil, taste and season with more sea salt and lemon juice as needed, then stir through the rocket and serve hot or cold.