Prepare the carrots by splitting vertically into two (leaving skin on) and chop potatoes into small cubes (leaving skin on).
Add olive oil to a roasting pan and pre-heat for a couple of minutes in the oven.
Meanwhile toss the cubed potatoes in the turmeric and add potatoes and carrots to the roasting pan and cook for approx. 30 minutes.
Cook the quinoa as per instructions (whilst the potatoes and carrots are roasting).
Prepare kale by removing leaves from the stalk and really finely chop.
Chop spring onions and avocado.
Using a salad bowl mix the quinoa, kale, peas and avocado together (saving some spring onions for decoration).
Just before the potatoes and carrots are ready, add a handful of pine nuts to the tray and roast for the last few minutes.
Add the carrots, potatoes and pine nuts to the salad bowl and mix all ingredients together (saving a couple of carrots for the top).
Top with spring onions, squeeze fresh lemon juice over and 1-2 tbsp of tahini over. Toss salad.