Name: Farro salad with roasted carrots & feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
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

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Farro salad with roasted carrots & feta

Farro salad with roasted carrots & feta

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4 out of 5.6 ratingsRate

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

Healthy

Vegetarian

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Herby quinoa, feta & pomegranate salad

A star rating of 4.8 out of 5.76 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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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Nutrition: per serving

kcal370

low
fat13g
saturates3g
carbs48g
sugars20g
fibre9g
protein12g
salt0.7g

low

Method

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.

Recipe from Good Food magazine, October 2012

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A star rating of 4 out of 5.6 ratings

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