Target: 6 × 4 inches · landscape

Roasted Carrot and Farro Salad with Whipped Feta

55 min · 4 servings

Ingredients

□ 1 lb medium carrots, scrubbed and halved lengthwise if thick

□ 2 tbsp extra-virgin olive oil, divided

□ 1 tsp kosher salt, divided

□ 1/2 tsp ground cumin

□ 1 cup pearled farro, rinsed

□ 3 cups water

□ 1 lemon, finely zested and juiced

□ 6 oz block feta, drained

□ 1/3 cup plain Greek yogurt

□ 2 tbsp cold water

□ 1/4 tsp freshly ground black pepper

□ 3 cups baby arugula

□ 1/2 cup chopped fresh flat-leaf parsley

□ 1/4 cup toasted pepitas

1. Heat oven to 425 F. Toss carrots with oil, salt, and cumin; roast cut sides down, turning once, until browned but intact.

2. Simmer rinsed farro in salted water until tender with a chewy center; drain any excess water.

3. Blend feta, yogurt, lemon, water, and pepper. Dress farro with oil, lemon, parsley, and pepitas; fold in arugula warm or cooled.

4. Swoosh whipped feta on a platter, pile on farro salad, and finish with the roasted carrots.

Cook’s note: For room-temp service, cool farro before adding arugula to keep it crisp.