Roasted carrot, spelt, fennel & blood orange salad recipe | Good Food

Ingredients

• 400g spelt
• 1 vegetable stock cube
• 4 tbsp extra virgin olive oil
• 400g baby carrots scrubbed
• 3 blood oranges 2 zested and 1 juiced
• 1 tbsp olive oil
• 2 tsp clear honey
• 2 fennel bulbs thinly sliced
• 4 tbsp red wine vinegar
• 1 small red onion finely chopped
• large bunch parsley chopped
• 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
• small pack parsley chopped (optional)