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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.
Course
Main
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
Author
Bintu Hardy
Ingredients
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
Salt
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
Salt
Instructions
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.