Smitten Kitchen's Honey and Harissa Farro Salad

Name: Smitten Kitchen's Honey and Harissa Farro Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams (225 grams, about 4 medium) carrots; 215 grams cup uncooked farro; 1 pinch Pinch of ground cumin; 59 milliliters chopped fresh mint leaves, or half parsley and half mint; 1 teaspoons harissa, or to taste; 1 teaspoon honey; 30 milliliters tablespoons freshly squeezed lemon juice, plus more to taste; 75 milliliters tablespoons olive oil; 454 grams (455 grams, about 2 large) parsnips; 4 servings Vegetables; 4 servings Salt; 4 servings Dressing; 950 milliliters cups water or broth

Smitten Kitchen's Honey and Harissa Farro Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 11g of protein, 22g of fat, and a total of 553 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of honey, farro, dressing, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cook farro: Bring the farro, water or broth, and a few pinches of salt (if using water or unsalted broth) to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.

Ingredients you will need

Vegetable

Broth

Farro

Water

Salt

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick.

Ingredients you will need

Vegetable

Olive Oil

Parsnip

Carrot

Equipment you will use

Baking Sheet

Oven

Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Ingredients you will need

Vegetable

Spread

Salt

Equipment you will use

Baking Sheet

Frying Pan

Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat; I suggest a restrained amount, because the heat of harissas can vary widely. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste.

Ingredients you will need

Vegetable

Seasoning