Beautiful winter salad with roasted carrots and parsnips, is tossed with nutty einkorn, fresh spinach, fresh herbs, toasted almonds and feta.
Place einkorn and 2 cups of water (500 ml) in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat and simmer for 30 minutes, or until water has been absorbed and einkorn is al dente. Drain excess liquid, cover with a lid and set aside. (Note: cooking time can be reduced if the grain is soaked in water overnight).
Place the carrots and parsnips on the baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and spread in an even layer, careful not to crowd. Roast for 20 minutes, then toss them in the pan, and continue roasting them for a further 10 minutes (until lightly browned and tender).
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