Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing

Roast carrot and spelt salad with dukkah and preserved lemon dressing

Name: Roast carrot and spelt salad with dukkah and preserved lemon dressing
Total time: 40 min
Yield: serves 2
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; preserved lemon 1, seeds and flesh discarded; lemon 1/2, juiced; natural yogurt 100ml

40 minutes
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

June 26, 2017 at 11:44 am

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

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.