Roast Carrot Salad with Farro, Feta and Spiced Citrus Vinaigrette

This is another visual beauty, and it tastes even better than it looks. The saltiness of the feta, combines perfectly with the spiced dressing and the faro and carrots ground everything. The mint and parsley add a fantastic freshness to the whole dish.

Farro is a grain available at delis or middle eastern stores. Cook it like pasta, in boiling salted water til al dente, then drain well. You can substitute the farro for quinoa, barley or freekeh.

1 bunch dutch carrots or 3 large carrots cut into sticks

2 cups spinach

1 cup cooked faro

1 can chickpeas, rinsed and drained

½ cup chopped pasley

½ cup shredded mint leaves

½ cup slivered almonds, toasted

½ cup pomegranate seeds

150g feta cheese, sliced or crumbled

dressing

¼ cup lemon juice

¼ cup orange juice

½ tbspn cinnamon

½ tbspn orange zest

½ tbspn lemon zest

2 tspn maple syrup

¼ cup olive oil

good pinch sea salt

good grinding of pepper

Combine ingredients for dressing and set aside. Preheat oven to 200 degrees and roast carrots for 40 mins or until golden and tender. Combine all ingredients except feta. Pour over dressing reserving 2 tbspns. Toss salad. Scatter over feta and drizzle with remaining dressing.