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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.
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.
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.
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
Energy | 2,455kJ/ 587kcals |
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Fat | 27g |
Saturated Fat | 7.4g |
Carbohydrates | 63g |
Sugars | 16g |
Fibre | 11g |
Protein | 17g |
Salt | 0.4g |
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