Herby quinoa, feta & pomegranate salad
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Farro salad with roasted carrots & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g carrothalved or quartered (baby carrots can stay whole)
- 2 red onionsquartered
- 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 cloveschopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- small handful parsleyfinely chopped
Nutrition: per serving
- kcal370low
- fat13g
- saturates3g
- carbs48g
- sugars20g
- fibre9g
- protein12g
- salt0.7glow
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.
