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Carrot and Farro salad recipe | Recipes From A Pantry
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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
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Bintu Hardy | Recipes From A Pantry

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.