- Cook Time: 35 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 394
- Carbohydrate Content: 49g
- Fat Content: 13g
- Fiber Content: 14g
- Protein Content: 12g
- Saturated Fat Content: 2g
- Sodium Content: 0.9g
- Sugar Content: 13g
Roasted carrot, spelt, fennel & blood orange salad Recipe
Healthy salad recipe for 6 people, takes only 25 mins; recipe has spelt, vegetable stock, extra virgin olive oil, baby carrot, orange, olive oil, clear honey, fennel bulb, red wine vinegar, red onion, parsley, black olives and parsley.
- Extra Virgin Olive Oil - 4 tbsp extra virgin olive oil
- Olive Oil - 1 tbsp olive oil
- Red Onion - 1 small red onion, finely chopped
- Vegetable Stock - 1 vegetable stock cube
- Parsley - large bunch parsley, chopped
- Orange - 3 blood oranges, 2 zested and 1 juiced
- Spelt - 400g spelt
- Fennel Bulb - 2 fennel bulbs, thinly sliced
- Red Wine Vinegar - 4 tbsp red wine vinegar
- Clear Honey - 2 tsp clear honey
- Baby Carrot - 400g baby carrots, scrubbed
- Black Olives - 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
- Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions - don't overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
- Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
- Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing - so if you're making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.