Farro salad with roasted carrots & feta

• carrot↗500g g

  halved or quartered (baby carrots can stay whole)

• red onions↗2

  quartered

• extra-virgin olive oil↗1 tbsp tbsp
• farro or pearled spelt↗200g g
• baby spinach↗100g g
• feta cheese↗50g g

  (or vegetarian alternative)

• red wine vinegar↗3 tbsp tbsp
• extra-virgin olive oil↗2 tbsp tbsp
• clear honey↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• ground cumin↗1 tsp tsp
• sweet smoked paprika↗1 tsp tsp
• small handful parsley↗

  finely chopped

Step-by-step instructions

1. 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. 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. 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.