Farro salad with roasted carrots & feta

Farro salad with roasted carrots & feta

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal370
  • fat13g
  • saturates3g
  • carbs48g
  • sugars20g
  • fibre9g
  • protein12g
  • salt0.7g
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  • 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

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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5th Aug, 2015
I love how sweet roasted carrots get. I have a similar take on roasted veggies with faro https://mycollardgreenz.wordpress.com/2015/07/24/no-more-boring-healthy-meals/
12th Feb, 2015
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.
12th Nov, 2012
Funny taste. The thought of it for lunch the next day made me feel sick!
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