Photo: Anna Pelzer
Farro salad with roasted carrots & feta
13 ingredients
10 min + 25 min
Serves 4
openrecipes
This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox
Estimated Nutrition (whole recipe, rough)
558
Calories
16g
Protein
25g
Fat
71g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Red Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g carrots , halved or quartered (baby carrots can stay whole)
- 2 red onions , quartered
- 1 tbsp extra-virgin olive oil
- 200g farro or pearled spelt
- 100g baby spinach
- 50g feta cheese (or vegetarian alternative)
- 3 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp clear honey
- 2 garlic cloves , chopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- small handful parsley , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes