Roasted Carrots with Farro & Tahini Dressing
This year I have discovered one pot meals, and have been doing them quiet often. I also gravitate towards grains lately, and my cupboard is full of different types, some I have never even heard of before. I had farro for the first time here in the States at a house party. It was a farrotto, same dish as risotto, but uses farro instead of rice. It had an interesting consistency, and I wanted to try it at home. After making farrotto, I wanted to make something else with it, and that's how this dish came about.
This is a very simple combination of my favourite way of cooking carrots, with a nutty and oaty taste of farro with a drizzle of ever amazing tahini dressing. It takes about 40 minutes to make from start to finish, and it's pretty inexpensive. I made it twice already, and am sure it will be back on our table.
For the farro
- 1 cup farro
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 clove garlic
- ½ teaspoon salt
For the carrots
- 500g / 1 lbs carrots
- 1 tablespoon olive oil
¼ tsp ground cumin
Salt and pepper
For the tahini dressing
- 1 tbsp tahini
- 1 small clove garlic
- juice of half a lemon
- pinch of salt and pepper
- some hot water to thin or Greek yoghurt
Preheat the oven to 220 C / 425 F.
Cook farro according to the packaging. I buy mine at Trader Joe's and it only takes 10 minutes. It has to be tender to the bite but still chewy. Drain off the excess water and return to the pot. Add the olive oil, the lemon juice, garlic and salt, and mix well. Set aside.
Line a large baking sheet that has a rim with parchment paper or tin foil, and add the carrots. Drizzle them with olive oil and sprinkle with cumin, salt and pepper. Make sure carrots are evenly coated in oil and spices. Roast for about 30 minutes, until the carrots are cooked but still a bit tender, they cannot be mushy. The cooking time will depend on the size of your carrots.
To make the dressing, add tahini, garlic, lemon juice, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water or greek yoghurt to thin until a desired consistency (it needs to be easily pourable). Add more seasoning if needed, and you can also add a small drip of honey for some sweetness. I prefer my dressing to be more lemony and bitter, because the carrots are very sweet already.
Pour farro onto a large serving platter and arrange carrots over. Drizzle the dressing generously over the carrots and serve immediately. You can also add some mint leaves on top or chilli flakes for some kick.