Jewelled Spelt & Roasted Veg Salad - Rest Less

Ingredients

• 250g spelt
• Large aubergine, cut into wedges
• 10 Chantennay carrots, scrubbed, trimmed and halved
• 4 red onions, peeled, each cut into four or five rings
• 3 tbsp olive oil
• 2 tsp dried oregano
• 6 garlic cloves, bruised, skins on
• 2 tsp sumac
• Tbsp pomegranate molasses
• Zest and juice of 2 clementines
• 2 tbsp red wine vinegar
• Small bunch of flat leaf parsley, roughly chopped
• 50g fresh pomegranate seeds