Made with staple ingredients, this healthy vegetarian salad is flavourful and fulfilling. The carrots can easily be substituted with any root vegetable and the chickpeas for green lentils or any type of white beans.
Ingredients
200g pearled spelt
350ml vegetable stock
400g tinned chickpeas, drained
250g baby rainbow carrots
3tbsp extra virgin olive oil
2tbsp Greek yoghurt
2tbsp sunflower seeds
Small bunch of parsley, finely chopped
Method
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Combine the spelt and stock in a solid steam container and cook in a steam oven at 100°C for 30 minutes. Alternatively, simmer on the hob on a medium heat for 30 minutes.
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When cooked, mix with the drained chickpeas, check the seasoning and keep aside until later.
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In the meantime, add the carrots, 1tbsp of oil, and salt and pepper to a baking tray. Roast on Fan Plus 200°C for 25 minutes.
- To serve, divide the spelt and chickpeas between the plates and add the roasted carrots on top. Whisk together the remaining olive oil and yoghurt and drizzle over the carrots. Garnish with the seeds and parsley.
About the Author
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