Name: Farro salad with roasted carrots & feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 500g carrot halved or quartered (baby carrots can stay whole); 2 red onions quartered; 1 tbsp extra-virgin olive oil; 200g farro or pearled spelt; 100g baby spinach; 50g feta cheese (or vegetarian alternative); 3 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1 tbsp clear honey; 2 garlic cloves chopped; 1 tsp ground cumin; 1 tsp sweet smoked paprika; small handful parsley finely chopped

500g carrot
halved or quartered (baby carrots can stay whole)
2 red onions
quartered
1 tbsp extra-virgin olive oil
200g farro or pearled spelt
100g baby spinach
50g feta cheese
(or vegetarian alternative)

For the dressing

3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp clear honey
2 garlic cloves
chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
small handful parsley
finely chopped

Method

step 1
Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.
step 2
While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.
step 3
When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.