Roasted lemony carrot & spelt salad

Step by Step

Step 1

Preheat the oven to 170ºC, gas mark 3 and line a baking tray with parchment. Put the carrots, garlic, shallots, lemon thyme, zest and juice of 1 lemon, plus the pared zest, on the tray. Drizzle over the honey and 2 tbsp olive oil, then season and toss together. Roast for 30-40 minutes, until the vegetables are soft.

Step 2

Meanwhile, toast the hazelnuts on a small baking tray in the oven for 10 minutes, until golden. Cool and roughly chop. Cook the spelt according to pack instructions. Drain and cool slightly, then mix in the tarragon, ½ the rocket, the remaining 1 tbsp olive oil, plus the zest and juice of the remaining lemon. Season.

Step 3

Put the spelt mixture on a platter and top with the remaining rocket, roasted vegetables, goat’s cheese and hazelnuts. Finish by drizzling over the pan juices and a little more oil, if liked.

Ingredient

Olive oil

3 tbsp 1.5 fl. ozs
Wild rocket

90 grams 0.2 lbs
Garlic

4 clove/s 4 clove/s
Shallots

5 5
Quick cook italian spelt

250 grams 0.55 lbs
Tarragon

20 grams 0.04 lbs
Hazelnuts

50 grams 0.11 lbs
Clear honey

2 tbsp 1 fl. ozs
Lemon thyme

6 sprig/s 6 sprig/s
Cooks' ingredients unwaxed lemons

3 3
No.1 baby rainbow carrots

150 grams 0.33 lbs
Essential english goat's cheese

100 grams 0.22 lbs

Roasted lemony carrot & spelt salad

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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