Roasted carrot, spelt, fennel & blood orange salad recipe | Good Food
A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner
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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)
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