Organic Spelt Grain Salad With Roasted Carrots, Whipped Feta And Coriander

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

1. 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.
2. 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.
3. 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.
4. Make the dressing by combining all the ingredients together with a little seasoning to taste.
5. 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.