Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing | olivemagazine
This zesty carrot salad is fresh, vibrant and super easy. The dukkah gives this vegetarian salad an intense nutty flavour, perfect for a vegetarian meal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
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
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