Farro salad with roasted carrots & feta
- Preparation and cooking time
- Serves 4
This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox
For the dressing
- 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.