Farro salad with roasted carrots & feta

Farro salad with roasted carrots & feta

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
370
protein
12g
carbs
48g
fat
13g
saturates
3g
fibre
9g
sugar
20g
salt
0.7g

Ingredients

  • 500g carrots, 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

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, October 2012

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Comments

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Heyer26's picture
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This is good - reminds me of the fancy salads you can buy (usually with humus and falafel.). I couldn't find the Farro so had to make it with a mixture of bulgar wheat and quinoa - which worked fine. The only downside is that there is too much raw garlic, which can be a bit sickly, so I might leave it out next time, or cook it with the veg.

angel290385's picture
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Funny taste. The thought of it for lunch the next day made me feel sick!

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