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- Roast carrot and spelt salad with dukkah and preserved lemon dressing
Roast carrot and spelt salad with dukkah and preserved lemon dressing
Published: June 26, 2017 at 11:44 AM
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Serves 2
Easy
Total time: 40 mins
0 reviews
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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
Vegetarian
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Ingredients
Nutrition
-
4 medium carrots
cut into variety of shapes
-
olive oil
-
1 tsp cumin seeds
-
1 tsp ground cinnamon
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250g pack ready-cooked barley wheatberries, spelt and rice
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a small bunch flat-leaf parsley
torn
-
a handful watercress, rocket and spinach
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2 tbsp to serve dukkah
Dressing
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1 preserved lemon
seeds and flesh discarded
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1/2 lemon
juiced
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100ml natural yogurt
Nutrition: per serving
-
kcal435
low
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fat22.7g
-
saturates4.2g
-
carbs38.5g
-
sugars8.5g
-
fibre9.8g
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protein14.3g
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salt0.3g
low
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Method
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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.
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step 2
Roast on a baking tray for 20-30 minutes until cooked through and golden at the edges.
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step 3
Heat the grains following pack instructions and allow to cool to room temperature.
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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.
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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.
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step 6
Top with the remaining carrots, sprinkle with the dukkah and drizzle over the rest of the dressing.
Try our inspiring vegetarian entertaining ideas here for a vegetarian dinner party…
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