Roast carrot and spelt salad with dukkah and preserved lemon dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 medium carrotscut into variety of shapes
- olive oil
- 1 tsp cumin seeds
- 1 tsp ground cinnamon
- 250g pack ready-cooked barley wheatberries, spelt and rice
- a small bunch flat-leaf parsleytorn
- a handful watercress, rocket and spinach
- 2 tbsp to serve dukkah
Dressing
- 1 preserved lemonseeds and flesh discarded
- 1/2 lemonjuiced
- 100ml natural yogurt
Nutrition: per serving
- kcal435low
- fat22.7g
- saturates4.2g
- carbs38.5g
- sugars8.5g
- fibre9.8g
- protein14.3g
- salt0.3glow
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.
