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.