Roasted Carrot and Farro Salad With A Tahini Yoghurt Dressing
Eat colour with this refreshing and vibrant roasted carrot and farro salad with a tahini yoghurt dressing.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
For the carrot and farro salad
- 90 g (3oz) quick cook farro
- 400 g (14 oz) carrots peeled and chopped into batons
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 30 g (1 oz) mixed salad leaves
- 3 tbsp pomegranate seeds
- 2 tbsp toasted pumpkin seeds
- 2 tbsp toasted sunflower seeds
- 2 tbsp walnut pieces
For the tahini yoghurt salad dressing
- 6 tbsp yoghurt
- 1.5 tbsp light tahini
- 3 tbsp lemon juice
Cook the farro according to the packet instructions and set aside.
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
Mix the carrots with the olive oil, cumin seeds and salt and transfer to a roasting tray.
Roast carrots for 30-35 minutes turning half way through, until tender but still with a bit of a bite.
Remove the carrots from the oven and allow to cool.
Make the tahini yoghurt dressing by whisking together all the ingredients. Add a little water if the dressing is too thick.
Mix together the carrots, farro and the rest of the salad ingredients and serve with the tahini yoghurt sauce drizzled on top.