H&FTIPS
SPELT
This ancient form of wheat is
a useful form of unrefined
carbohydrate and fibre, plus
it also contains B vitamins
and some protein. Soaking
spelt overnight improves
its digestibility.
✽
CARROTS
Carrots get their bright colour
from beta carotene, an
antioxidant that converts in
your body to vitamin A,
helping your vision and eye
health. They are also a good
source of fibre, vitamin K1,
potassium and antioxidants.
✽
FIGS
These delicious fruits are
a rich source of minerals
including calcium and
magnesium as well as
vitamins A, C and K1.
They’re known to help
lower cholesterol and aid
digestion, thanks to their
high fibre content.Get your grains
Perfect eaten warm, this salad also keeps well in the
fridge for a couple of days for weekday lunchesROASTED CARROT, PEARLED SPELT AND ORANGE SALAD
Serves: 2 as a main or 4 as a side●1 red onion, chopped
●300g baby carrots
●2 tbsp extra virgin olive oil
●200g dry spelt (soaked overnight)
●1 medium orange
●2 handfuls of kale, finely
shredded
●2 tbsp apple cider vinegar
●6 whole dried figs, chopped
●Fistful of roasted hazelnuts
●Sea salt and black pepper1
Preheat the oven to 200°C/gas
mark 6.2
Place the red onion on a baking
tray with the carrots (green tops
removed and set aside) and a drizzle of
olive oil. Season with salt and pepper
and roast for 20 minutes.3
Rinse the soaked spelt and boil on a
medium heat for 20 minutes. Grate
the zest from the orange and set aside.
Squeeze the juice from the orange.4
Place the shredded kale in a large
bowl along with the 2 tbsp of
olive oil, apple cider vinegar and
orange juice, massaging it into the
kale for 5 minutes. Then add the
cooked spelt, roasted carrots and
onion and chopped carrot tops.5
Toss in the orange zest, finely
chopped dried figs and crushed
hazelnuts. Give everything a good mix
and season if needed, before drizzlingRecipes from with a little extra olive oil.
The Happy Balance
by Megan Hallett and Nicole Jardim (White Lion
Publishing, £20)recipe revamp