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Ingredients
- carrots 4 medium, cut into variety of shapes
- olive oil
- cumin seeds 1 tsp
- ground cinnamon 1 tsp
- ready-cooked barley wheatberries, spelt and rice 250g pack
- flat-leaf parsley a small bunch, torn
- watercress, rocket and spinach a handful
- dukkah 2 tbsp to serve
Dressing
- preserved lemon 1, seeds and flesh discarded
- lemon 1/2, juiced
- natural yogurt 100ml
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. In a bowl, toss the carrots with 2 tbsp of oil, cumin seeds, cinnamon and some seasoning.
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Step 2
Roast on a baking tray for 20-30 minutes until cooked through and golden at the edges.
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Step 3
Heat the grains following pack instructions and allow to cool to room temperature.
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Step 4
In a food processor, add the preserved lemon rind, lemon juice and yogurt, season and whizz. Add 1-2 tbsp of cold water to loosen.
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Step 5
To serve, put the salad leaves on a large plate or platter. Stir half the dressing through the cooked grains, parsley and half the carrots.
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Step 6
Top with the remaining carrots, sprinkle with the dukkah and drizzle over the rest of the dressing.
Nutritional Information
- Kcals 435
- Fat 22.7g
- Saturates 4.2g
- Carbs 38.5g
- Sugars 8.5g
- Fibre 9.8g
- Protein 14.3g
- Salt 0.3g