Farro Salad and Spiced Tahini Dressing

Bursting with flavors, I am positive this winter grain bowl will be your new favorite dish. A perfect farro salad to bring to work for lunch! And it’s easily customized to your favorite veggies and greens.

Warm farro is mixed up with baby arugula, sweet oven roasted carrots, bright beet hummus and a pistachio dukkah. Top it with a drizzle of lemony za’atar spiced tahini dressing and you’ll be in love!

Za’atar Spiced Tahini Dressing
1 tsp Za’atar
½ cup tahini
⅓ cup water (adding more IF needed)
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon olive oil
¾ teaspoon kosher salt
Black pepper to taste

Dukkah
½ cup shelled unsalted pistachios
2 tsp cumin seeds
2 tsp coriander seeds
2 Tbs sesame seeds
½ 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 ½ lemon
¼ cup olive oil
salt
pepper
top with a few dashes za’atar

Farro, Carrots & Arugula
1 cup dry farro, 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

View the full recipe at OatandSesame →