Roasted Fennel & Carrot Salad w/ Mint + Orange Tahini Dressing

INGREDIENTS

large fennel bulb

1 lb

carrots (about 4-5 large carrots)

1 tbsp

coconut oil (or ghee)

Sea salt + freshly ground black pepper

1 cup

dry spelt berries (ideally soaked overnight + 3 cups water)

large handfuls arugula

large handful fresh mint (chopped)

1/4 cup

tahini

1/2 cup

orange juice (the juice of about 1/2 large orange)

1 tsp

orange zest + more to garnish

2 tsp

apple cider vinegar

small garlic cloves (minced)

1/8 tsp

ground cumin

sea salt

3 tbsp

water