Add mustard and remaining 4 tsp olive oil. Whisk well to combine and season with salt and pepper to taste. Toss with salad and top with sliced almonds.

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Roast for 20-25 mins, until tender. Meanwhile, cook the couscous and quinoa according to pack instructions. (You can cook them together). Add to the roasting tin with the edamame beans or petit pois, ...

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