Organic Spelt Grain Salad With Roasted Carrots, Whipped Feta And Coriander
Organic spelt grain salad with roasted carrots, whipped feta and coriander drizzled with honey, sultana and walnut dressing
Serves 4 as one big salad
Ingredients
- 300g Sharpham Park Organic Spelt Grain
- 400g organic heritage carrots (trimmed and cut in half lengthways)
- 5x tbsp olive oil
- 2x tsp sumac
- 200g feta
- 100g greek yoghurt
- 1x lemon (juice and zest)
- 30g coriander (roughly chopped including the stalks)
- 100g baby leaf spinach
- 1x red onion (peeled cut in half and thinly sliced into half-moons)
For the dressing
- 6x tbsp extra virgin olive oil
- 3x tbsp cider vinegar
- 1x tsp dark honey
- 30g chopped walnuts
- 30g sultanas
Method pre-heat oven to 180'c
- Place the carrots into a large oven tray and drizzle with 3x tbsp olive oil, the sumac and some seasoning. Combine together and roast for 20 mins.
- Whilst the carrots are cooking, prepare the spelt grain. Rinse a couple of times under running water then place into a pan of boiling water cooking for 20 mins, drain then add 2x tbsp of olive oil a pinch of salt and pepper, mixing to combine then set aside.
- Now prepare the whipped feta by blitzing together the feta, greek yoghurt, lemon zest and juice. You can use a hand blender for this or a Nutri bullet, whatever you have to hand.
- Make the dressing by combining all the ingredients together with a little seasoning to taste.
- Place the spelt grains, carrots, spinach, coriander, red onion and whipped feta onto a large platter then drizzle the dressing over tossing everything together and serve.
- 17th June 2022