Honey and Harissa Farro Salad

Honey and Harissa Farro Salad

Altered from Deb Pearlman, The Smitten Kitchen

Farro

1 cup (215 grams) uncooked farro

4 cups (950 ml) water or broth

Vegetables

2 tablespoons (30 ml) olive oil

1/2 pound (225 grams, about 4 medium) carrots

2 stems kohlrabi

Salt

Dressing

5 tablespoons (75 ml) olive oil

1/2 teaspoon harissa*, or to taste

1 teaspoon honey

2 tablespoons (30 ml) freshly squeezed lemon juice, plus more to taste

Pinch of ground cumin

Salt

1/4 cup chopped fresh mint leaves, or half parsley and half mint

3/4 cup (4 ounces or 113 grams) crumbled feta

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.

Prepare vegetables: Preheat your oven to 400 degrees. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and kohlrabi, 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. 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.

Assemble salad: 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. Serve, garnished with the reserved feta and mint.

Do ahead: This salad keeps in an airtight container for 3 to 4 days in the fridge.

* A good and easy harissa recipe can be found at: http://www.saveur.com/article/Recipes/Harissa