FARRO SALAD WITH ROASTED CARROTS & FETA

Farro salad with roasted carrots & feta image

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

Provided by Jennifer Joyce

Time 35m

Number Of Ingredients 13

Previous Next

Ingredients

500g carrot , 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)
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

Steps:

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.

Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium