Name: Roasted carrot, spelt, fennel & blood orange salad
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 400g spelt; 1 vegetable stock cube; 4 tbsp extra virgin olive oil; 400g baby carrots scrubbed; 3 blood oranges 2 zested and 1 juiced; 1 tbsp olive oil; 2 tsp clear honey; 2 fennel bulbs thinly sliced; 4 tbsp red wine vinegar; 1 small red onion finely chopped; large bunch parsley chopped; 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives; small pack parsley chopped (optional)

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Roasted carrot, spelt, fennel & blood orange salad

Roasted carrot, spelt, fennel & blood orange salad

Sarah Cook

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Serves 6

Easy

Prep: 35 mins

Cook: 25 mins

A star rating of 4.5 out of 5.7 ratingsRate

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A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g spelt
1 vegetable stock

cube
4 tbsp extra virgin olive oil
400g baby carrots

scrubbed
3 blood oranges

2 zested and 1 juiced
1 tbsp olive oil
2 tsp clear honey
2 fennel bulbs

thinly sliced
4 tbsp red wine vinegar
1 small red onion

finely chopped
large bunch parsley

chopped
70g pack pitted, dry black olives

or 85g couchillo (the very small black ones) or Kalamata olives
small pack parsley

chopped (optional)

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Nutrition: per serving

kcal394
fat13g
saturates2g
carbs49g
sugars13g
fibre14g
protein12g
salt0.9g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions – don’t overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
step 2

Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
step 3

Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing – so if you’re making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.

Recipe from Good Food magazine, February 2015

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A star rating of 4.5 out of 5.7 ratings

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