Farro & Cumin-Roasted Carrot Salad with Tahini Dressing & Soft Boiled Eggs

Tender farro salad with bright lemony tahini dressing, soft boiled eggs, collard greens and caramelized cumin-roasted carrots.

Difficulty: Medium

Time: 35-40 min

This dish is Vegetarian

Hearty and bright salads are a great way to win at the summer and health game. This salad has caramelized, sweet roasted carrots with a little cumin, tender farro, local collard greens and a soft boiled egg that will make your heart smile. Tahini is a sesame seed paste that is common in Middle Eastern cuisine. It’s a key ingredient in hummus and a great substitute for regular nut butters. We love combining tahini with lemon juice to bring a nutty brightness to your plate. Enjoy the beautiful colors in this dish with a crisp glass of cold white wine!

Ingredients

Farro

Cumin

Carrot

Lemon

Collard Greens

Egg

Tahini

Featured Ingredient Partners:

Russet potato: Hugh's Garden

collard greens: Harmony Valley Farm

Zest The peel of, or grating of a citrus peel for flavor.

Roast To cook food with dry heat in an oven or over a fire.

Baking sheet

Small pot with lid

Medium pot

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove top and peel from carrots and discard peel; then slice in half. Zest lemon; cut in half and then juice. Roll collard greens into a tube shape; then slice thinly to create ¼" strips.

Step 2: COOK FARRO

Place farro, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 20-25 min until tender. Fluff with fork and allow to cool slightly. While farro is cooking, begin boiling the eggs (Step #3).

Step 3: BOIL EGGS

Place eggs and enough water to cover the eggs by 1" in a medium pot over medium heat. Bring water to a boil and cook boiling for 10-15 min until soft boiled or according to your doneness preference. Once eggs are cooked, strain them and place under cold running water for 1-2 min. Gently crack the eggshells to break slightly and begin to peel the eggshells off the boiled eggs. Set eggs aside. While eggs are boiling begin roasting the carrots (Step #4).

Step 4: ROST CARROTS

Place carrots, 2 tsp. oil, cumin and a pinch of salt and pepper on a small baking sheet. Toss until carrots are coated; then, roast carrots for 10-15 min until lightly browned, soft and fully cooked. Remove from the oven.

Step 5: MAKE DRESSING

Place tahini, 1 Tbsp. water, 2 Tbsp. lemon juice, 1 tsp. lemon zest and a pinch of salt and pepper in a small bowl. Mix until incorporated.

Step 6: PLAYE YOUR DISH

Place farro and collard greens in pot used to cook farro (make sure it's not hot) and stir to combine. Top with roasted carrots and soft boiled eggs, and drizzle with tahini dressing.