Roasted Carrot, Spelt and Orange Salad
Ingredients
- 1 red onion, chopped
- 300 g baby carrots, greens in tact
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 200 g dry spelt (soaked overnight in cold water)
- 1 medium orange
- 2 generous handfuls of kale, finely shredded
- 2 tbsp apple cider vinegar
- 6 whole dried figs, finely chopped
- a fistful of crushed roasted hazelnuts
- sea salt and cracked black pepper
Preparation
Preheat the oven to 200°C/400°F/gas mark 6.
Place the red onion on a baking tray with the carrots (greens removed and set aside) and a drizzle of olive oil. Season with salt and pepper and roast for 20 minutes.
Once the carrots and red onion have gone into the oven, thoroughly rinse the soaked spelt and boil over a medium heat for 20 minutes as well.
Grate the zest from the orange and set aside. Squeeze the juice from the orange.
Place the shredded kale in a large bowl along with the 2 tbsp of olive oil, apple cider vinegar and orange juice, massaging it into the kale for 5 minutes.
Add the cooked spelt, roasted carrots and onion and carrot greens to the bowl with the kale.
Toss in the orange zest, finely chopped dried figs and crushed hazelnuts. Give everything a good mix and feel free to season further with cracked black pepper and sea salt, before drizzling with a little extra olive oil.
