• 4 medium carrots, cut 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 parsley, torn
  • a handful watercress, rocket and spinach
  • 2 tbsp to serve dukkah


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


  • 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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