Warm Farro with Roasted Carrots and Labneh
Nutty grains, sweet roasted carrots, and cold labneh meeting in the middle like a composed lunch that still feels relaxed.
This is the sort of lunch that feels more expensive than it is. The farro holds heat, the carrots bring sweetness, and the labneh does the useful work of making everything taste finished.
It is equally comfortable on a platter for company or eaten from the fridge the next day.
Warm Farro with Roasted Carrots and Labneh
Nutty grains, sweet roasted carrots, and cold labneh meeting in the middle like a composed lunch that still feels relaxed.
Ingredients
For the farro
For the carrots
To assemble
Method
- 1
Cook the farro in well-salted water until tender but still pleasantly chewy. Drain well.
- 2
Heat the oven to 425F. Toss the carrots with olive oil, cumin, and salt, then roast until browned at the edges and tender through.
- 3
Spread the labneh onto a serving plate and loosen it with the lemon juice.
- 4
Pile the warm farro and carrots over the labneh.
- 5
Finish with dill and pistachios before serving.