Warm spelt salad with roasted spiced oranges

One of the unexpected sideeffects of this salad is that roasting the oranges will leave your kitchen smelling spectacular! This is a great festive Christmas dish to serve with roast meats, fish or haloumi. Use thinskinned oranges as you’ll be roasting and eating the whole fruit. 2 small oranges, unpeeled, finely sliced 1 tsp fennel seeds

1 tsp cumin seeds

1 tsp chilli flakes

2 tsp runny honey

4 Tbsp olive oil

200g spelt

1 garlic clove, crushed juice of lemon

1 large carrot, grated

1 handful dill, chopped

1 handful mint leaves, chopped

Method

Heat the oven to 220degC. Line a large oven tray with baking paper and arrange the orange slices in one layer.

Mix the fennel, cumin, chilli and honey with half the oil and season with salt. Spoon over the orange slices, spreading evenly with the back of the spoon. Roast for 1520 minutes until the oranges are caramelised and slightly charred.

Meanwhile, cook the spelt in boiling salted water for 20 minutes, or until just cooked. Drain and return to the pan. Add the garlic and remaining 2 tablespoons of olive oil. Add the lemon juice and toss together well.

Set aside for 10 minutes to cool slightly and then stir in the orange slices, carrot, dill and mint. Season to taste with sea salt and freshly ground black pepper.