Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing

Roast carrot and spelt salad with dukkah and preserved lemon dressing

  • serves 2
  • Easy

This zesty carrot and spelt salad is fresh, vibrant and super easy to make. The dukkah gives this salad a delightful nutty flavour, perfect for a meat free Monday meal



  • 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


  • preserved lemon 1, seeds and flesh discarded
  • lemon 1/2, juiced
  • natural yogurt 100ml


  • 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.

  • Step 2

    Roast on a baking tray for 20-30 minutes until cooked through and golden at the edges.

  • Step 3

    Heat the grains following pack instructions and allow to cool to room temperature.

  • 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.

  • 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.

  • Step 6

    Top with the remaining carrots, sprinkle with the dukkah and drizzle over the rest of the dressing.

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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