Spelt salad with baby spinach and baked carrots

Spelt salad with baby spinach and baked carrots (4 persons)

400 g spelt kernels – Prepared as indicated on the package
300 g carrots cut into 2 cm slices
80 g red onion (about 1 small red onion)
100 g babyspinach or rucola salad
13 g olive oil (1 tbsp)
4 g salt (1 tsp)
Pepper
50 g roasted, chopped hazelnuts

Preheat the oven at 180ᵒ C. Mix the carot slices with the oil and bake them for 20-30 minutes
until they are tender but not too soft. Mix all the ingredients and season with salt and pepper.
Sprinkle the salad with roasted hazel nuts.