Farro salad with roasted carrots & feta--Cooking Books

Farro salad with roasted carrots & feta

Ingredients

500g carrot, halved or quartered (baby carrots can stay whole)
2 red onion, 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 clove, chopped
1 tsp ground cumin
1 tsp sweet smoked paprika
small handful parsley, finely chopped

Method

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.