Spelt, Roasted Root Vegetable and Feta Bowl
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Ingredients
- 200 g spelt
- 2 carrots
- 2 parsnips
- 100 g feta cheese
- 2 tbsp olive oil
- 5 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 12.2 g
- Carbohydrate
- 43.2 g
- of which sugars
- 6.7 g
- Fat
- 13.6 g
- of which saturates
- 4.9 g
- Fibre
- 9.1 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the spelt and simmer in plenty of water for 25-30 minutes until tender, then drain.
- 2
Heat the oven to 200C (180C fan, gas 6). Peel and chop the carrots and parsnips into chunks, toss with the olive oil, and roast for 25 minutes until tender and golden.
- 3
Spoon the spelt into bowls.
- 4
Top with the roasted root vegetables.
- 5
Crumble over the feta cheese and scatter with chopped parsley.
- 6
Season to taste and serve.
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