Ingredients
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3 onions, quartered (I used a mix of red and brown)
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2 tablespoons olive oil
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1 tablespoon honey
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1/4 teaspoon cinnamon, ground
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1 cayenne pepper, ground
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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150 g walnuts, coarsely chopped
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150 g dried cranberries
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200 g spelt berries (or use a mix of different grains and rice)
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175 g feta cheese, cubed
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1/2 bunch fresh parsley, chopped
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3 tablespoons olive oil
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1 garlic clove, minced
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4 medium carrots, diced
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2 tablespoons balsamic vinegar
Instructions
- On a paper-lined baking sheet combine carrots, onions, olive oil, honey and spices.
- Bake in the preheated oven at 190°C/375°F for 25 minutes until soft and caramelised.
- Add the walnuts and cranberries and bake for another 5 minutes.
- Meanwhile combine spelt berries (or grain mix), 500 ml water and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and cook covered for 25 minutes or until tender. Drain if necessary and set aside.
- In a large serving bowl combine the baked vegetables, spelt berries, parsley (is using) and feta cheese.
- For the dressing combine all of the ingredients and then pour it over the salad. Mix well and enjoy either warm or cold.