1cupdry farro (or any gluten free grain)yields 3.5 cups cooked
2lbcarrotsabout 4 whole carrots per serving depending on size, cut into even strips
kosher salt and pepper
5ozbaby aruguladivided between bowls
Prepare the farro. Add farro and 2.25 cups of water to a saucepan. Add a pinch of kosher salt. Bring to a boil, cover and reduce to a simmer. Simmer 35 minutes, then remove from heat and let sit for 10 minutes.
While the farro is cooking, prepare the hummus, dukkah, tahini dressing and roasted carrots.
For the hummus:
Add all ingredients to a Cuisinart. Blend until smooth and creamy. Set aside.
For the dukkah:
Dry toast the sesame, cumin and coriander seeds in a pan over medium heat. Once it's slightly brown and fragrant (3-4 min), remove from pan. Add the pistachios to the pan and toast until just starting to brown and smell toasty (4-5 min). Combine seeds and nuts into a spice grinder or Cuisinart. Add salt. Grind until a mix of fine grains and small chunks. Set aside.
For the Tahini Dressing:
Place all ingredients into a Cuisinart. Blend until smooth and loose enough to pour as a dressing. Adding more water IF necessary.
For the carrots:
Heat oven to 400F. Peel and chop carrots into sticks, toss with salt, pepper and 1 Tbs olive oil. Roast carrots for about 12-15 minutes. I like to keep my carrots with a little crunch still left - especially if you are making ahead of time. You can roast them a little longer for a soft carrot.
Store everything separately until ready to build bowl.
Farro Salad with Za'atar Tahini Dressing
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.