Roasted lemony carrot & spelt salad

Roasted lemony carrot & spelt salad

Lemons can bring out the best in so many ingredients, in this recipe livening up roasted vegetables and grains in a versatile salad to share. Try it as a standalone, with crusty bread, or as a side with roast lamb.

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VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseAccompaniment
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 150g packs No.1 Baby Topped Rainbow Carrots, scrubbed, larger ones halved lengthways
  • 4 clove/s garlic, unpeeled
  • 5 small shallots, peeled and halved, roots trimmed
  • 6 sprig/s lemon thyme
  • 3 Cooks’ Ingredients Unwaxed Lemons, zest and juice of 2, pared zest of 1
  • 2 tbsp clear honey
  • 3 tbsp olive oil, plus extra to serve if needed
  • 50g hazelnuts
  • 250g quick cook Italian spelt
  • ½ x 20g pack tarragon, chopped
  • 90g pack wild rocket
  • 100g Essential English Goat’s Cheese


  1. Preheat the oven to 170ºC, gas mark 3 and line a baking tray with parchment. Put the carrots, garlic, shallots, lemon thyme, zest and juice of 1 lemon, plus the pared zest, on the tray. Drizzle over the honey and 2 tbsp olive oil, then season and toss together. Roast for 30-40 minutes, until the vegetables are soft.

  2. Meanwhile, toast the hazelnuts on a small baking tray in the oven for 10 minutes, until golden. Cool and roughly chop. Cook the spelt according to pack instructions. Drain and cool slightly, then mix in the tarragon, ½ the rocket, the remaining 1 tbsp olive oil, plus the zest and juice of the remaining lemon. Season.

  3. Put the spelt mixture on a platter and top with the remaining rocket, roasted vegetables, goat’s cheese and hazelnuts. Finish by drizzling over the pan juices and a little more oil, if liked.

Cook’s tip

If you have leftover pared or zested lemons, squeeze and freeze the juice in ½ lemon portions (an ice cube tray is good for this) for another time. Or cut into wedges and freeze, ready for serving in drinks.


Typical values per serving when made using specific products in recipe


2,455kJ/ 587kcals



Saturated Fat












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