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Roasted Carrot, Spelt, Fennel & Blood Orange Salad
Ingredients
  • 400g spelt
  • 1 vegetable stock cube
  • 4 tbsp extra virgin olive oil
  • 400g baby carrots, scrubbed
  • 3 blood oranges, 2 zested and 1 juiced
  • 1 tbsp olive oil
  • 2 tsp clear honey
  • 2 fennel bulbs, thinly sliced
  • 4 tbsp red wine vinegar
  • 1 small red onion, finely chopped
  • large bunch parsley, chopped
  • 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
  • small pack parsley, chopped (optional)
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