Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Roast on a baking tray for 20-30 minutes until cooked through and golden at the edges.
Heat the grains following pack instructions and allow to cool to room temperature.
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.
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.
Top with the remaining carrots, sprinkle with the dukkah and drizzle over the rest of the dressing.