Name: Roasted carrot and cauliflower salad
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4
Ingredients: 100g quick-cook pearled spelt; 1 small red onion, peeled and very finely diced; Finely grated rind and juice of 1/2 small lemon; 300g carrots, washed and trimmed; 400g can chickpeas, drained and rinsed; 1 small cauliflower (about 600g), cut into small florets, plus any small leaves; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground turmeric; 2 garlic cloves, peeled and crushed; 6 tbsp dairy-free, unsweetened thick Greek-style yoghurt; 3 spring onions, finely chopped; 25g flat-leaf parsley, finely chopped; Freshly ground black pepper

Plate of roasted carrot and cauliflower salad

Packed with flavour, this vibrant roasted carrot and cauliflower warm salad serves up three portions of your five-a-day.

Serves

Prep

20 minutes

Cook

30 minutes

Nutrition information

Each 425g serving contains (excludes serving suggestion)

KCal: 295
Carbs: 40.3g
Fibre: 8.6g
Protein: 13.8g
Fat: 6.9g
(Low)
Saturates: 0.9g
(Low)
Sugars: 9.6g
(Low)
Salt: 0.55g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

100g quick-cook pearled spelt
1 small red onion, peeled and very finely diced
Finely grated rind and juice of 1/2 small lemon
300g carrots, washed and trimmed
400g can chickpeas, drained and rinsed
1 small cauliflower (about 600g), cut into small florets, plus any small leaves
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground turmeric
2 garlic cloves, peeled and crushed
6 tbsp dairy-free, unsweetened thick Greek-style yoghurt
3 spring onions, finely chopped
25g flat-leaf parsley, finely chopped
Freshly ground black pepper

Method

Step 1

Cook the spelt according to the packet instructions. Drain well.

Step 2

Meanwhile, preheat the oven to 220°C/fan 200°C/gas 7. Place the onion and lemon juice into a small bowl and set aside for 20 mins to lightly pickle.

Step 3

Meanwhile, quarter the carrots lengthways if thick or halve, then cut into 2-inch pieces and place into a large roasting tin (about 30cm x 40cm) with the chickpeas, cauliflower and leaves, olive oil, paprika, turmeric and garlic. Toss well to evenly coat. Roast for 25-30 mins, shaking the tin halfway through cooking until everything is golden and crispy.

Step 4

Remove the onion from the lemon juice and reserve the juice. Whizz together the yoghurt, spring onions and two-thirds of the flat-leaf parsley until well blended. Add enough reserved lemon juice and freshly ground black pepper to taste.

Step 5

Put the yoghurt mixture into a small bowl and place on a platter. Tip the warm roasted vegetables onto the platter. Scatter over the spelt, lemon rind, lightly pickled red onion and remaining parsley to serve.

Recipe tips

Look out for a quick-cook spelt - it cooks in just 10 mins. To save time, try spelt in pouches - but check the labels carefully as they often contain added oil and salt.
For a gluten-free version, use brown rice in place of the spelt.
If you can get hold of heirloom carrots these will add another layer of colour to your salad. However, heirloom carrots can be more expensive than orange varieties.

Roasted carrot and cauliflower salad