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Roast carrot and spelt salad with dukkah and preserved lemon dressing

Ingredients

• 4 medium carrots cut into variety of shapes
• olive oil
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 250g pack readycooked barley wheatberries, spelt and rice
• a small bunch flatleaf parsley torn
• a handful watercress, rocket and spinach
• 2 tbsp to serve dukkah
• Dressing
• 1 preserved lemon seeds and flesh discarded
• 1/2 lemon juiced
• 100ml natural yogurt

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