Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing | olivemagazine

Ingredients

• 4 medium carrots cut into variety of shapes
• olive oil
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 250g pack ready-cooked barley wheatberries, spelt and rice
• a small bunch flat-leaf parsley torn
• a handful watercress, rocket and spinach
• 2 tbsp to serve dukkah
• 1 preserved lemon seeds and flesh discarded
• 1/2 lemon juiced
• 100ml natural yogurt