Roasted Beetroot, Carrot & Spelt Salad

• Roasted vegetables
• 3 medium beetroot (~400 g), peeled and cut into wedges
• 3 medium carrots (~250 g), peeled and cut at an angle
• 1 small red onion, cut into wedges
• 1 tin chickpeas, drained and rinsed
• 1-2 tbsp olive oil
• 1/2 tbsp honey
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp smoked paprika
• Salt & black pepper, to taste
• Spelt
• 150 g (¾ cup) pearled spelt, rinsed
• 2½ cups (600 ml) vegetable broth or water
• 1 tsp olive oil
• Pinch of salt
• Lemon yogurt dressing
• 120 g (½ cup) Greek yogurt or dairy-free yogurt
• 1 handfull fresh mint, finely cut
• 1 tsp dijon mustard
• Zest & juice of ½ lemon
• 1 tsp olive oil
• Pinch of salt and pepper
• To finish
• 2-3 tbsp almonds, unsalted

Instructions:

1. 1.

   Roast the vegetables: Preheat oven to 200 °C / 400 °F.Toss beetroot, carrots, and red onion with olive oil, honey, cumin, coriander, paprika. Spread evenly and roast for **35–40 minutes, until caramelised and tender.

2. 2.

   Cook the spelt: Bring the broth or water to a simmer in a medium pot. Add spelt, stock or water and salt (if using water). Simmer gently covered for 20 minutes (about a 3 on induction)(or according to package directions) until tender but with a nice chew. Drain any excess liquid and set aside.

3. 3.

   Make the lemon yogurt dressing: In a small bowl, mix yogurt, mint, lemon zest, lemon juice, olive oil, and salt. Whisk until smooth and creamy.

4. 4.

   Toast almonds: On a pan with no oil toast almonds on medium high heat (about a 7 on induction) for about 5-6 min stirring often.

5. 5.

   Assemble the traybake:On a serving platter or in a shallow bowl, combine warm spelt with chickpeas and the roasted vegetables. Topp with toasted almonds, extra lemon juice and a light drizzle of olive oil, toss gently to coat. Serve the yogurt dressing on the side.