- 500g carrot, halved or quartered (baby carrots can stay whole)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 red onions, quartered
- 1 tbsp extra-virgin olive oil
- 200g farro or pearled spelt
Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…
- 100g baby spinach
- 50g feta cheese (or vegetarian alternative)
For the dressing
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.
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.
When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.