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Farro Salad with Za'atar Tahini Dressing

Greens, roasted carrots, and a scoop of beet hummus in a healthy farro bowl topped with lemony za'atar spiced tahini dressing.

Course Lunch, Main Course
Cuisine Mediterranean
Keyword farro salad, tahini dressing
Cook Time 45 minutes
Total Time 45 minutes
Servings 5
Calories 500 kcal
Author Emily Brees | OatandSesame

Ingredients

Za'atar Spiced Tahini Dressing

  • 1 tsp Za'atar
  • 1/2 cup tahini
  • 1/3 cup water adding more IF needed
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • Black pepper to taste

Dukkah

  • 1/2 cup shelled unsalted pistachios
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 Tbs sesame seeds
  • 1/2 tsp kosher salt

Beet Hummus

  • 1 small roasted beet
  • 15 oz can chickpeas drained and rinsed
  • 1 garlic clove minced
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/4 cup olive oil
  • salt
  • pepper
  • top with a few dashes za'atar

Farro, Carrots & Arugula

  • 1 cup dry farro (or any gluten free grain) yields 3.5 cups cooked
  • 2 lb carrots about 4 whole carrots per serving depending on size, cut into even strips
  • 1 Tbs olive oil
  • kosher salt and pepper
  • 5 oz baby arugula divided between bowls

Instructions

  1. 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.
  2. While the farro is cooking, prepare the hummus, dukkah, tahini dressing and roasted carrots.

For the hummus:

  1. Add all ingredients to a Cuisinart. Blend until smooth and creamy. Set aside.

For the dukkah:

  1. 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:

  1. 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:

  1. 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.
Nutrition Facts
Farro Salad with Za'atar Tahini Dressing
Amount Per Serving (1 g)
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.