Farro Salad and Spiced Tahini Dressing

Share the Recipe

Ingredients for 5 servings

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