Roasted Carrot and Sumac Farro Salad with Labneh and Dukkah

Steps

1. 1

   Cook the farro

   • In a medium saucepan, bring 2½ cups (600 ml) of water to a boil over high heat.
   • Add 1½ teaspoons (9 g) kosher salt and 1¼ cups (250 g) pearl farro.
   • Stir once, then reduce heat to a gentle simmer.
   • Cover and cook for 30–35 minutes, until the grains are tender but retain a slight chew and the liquid is mostly absorbed.
   • The farro should have a pale, creamy color and the kernels should split slightly when pressed.
   • Drain any excess water if needed and spread on a baking sheet to cool slightly and stop cooking.

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   Ready when: Grains are tender with a slight chew, kernels split when pressed

   Tip: Do not overcook farro—it should remain slightly firm in the center. Pearl farro works better than semi-pearled or hulled varieties for this salad's texture.

2. 2

   Roast the carrotsOven 425°F / 220°C

   • While farro cooks, pat 1¼ lb (570 g) of prepared carrot slices dry with paper towels.
   • Place on a large baking sheet (18 × 13 inches / 45 × 33 cm), drizzle with 3 tablespoons (45 ml) extra-virgin olive oil, and toss to coat evenly.
   • Season with ¾ teaspoon (4.5 g) kosher salt and freshly ground black pepper to taste.
   • Spread in a single layer.
   • Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the carrot edges are caramelized and golden brown and the centers are tender.
   • The carrots should have some dark spots and smell sweet and nutty.

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   Ready when: Carrot edges are golden brown and caramelized, centers are fork-tender

   Tip: Dry the carrot slices well before roasting—excess moisture will cause them to steam rather than caramelize. Cut them on a bias for visual appeal and even cooking.

3. 3

   Make the sumac vinaigrette

   • In a small bowl, whisk together 3 tablespoons (45 ml) fresh lemon juice, 1½ teaspoons (4.5 g) ground sumac, 1 teaspoon kosher salt, and a few grinds of black pepper.
   • Let sit for 1 minute to let the sumac bloom, then whisk in 2 tablespoons (30 ml) extra-virgin olive oil until emulsified.

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   Ready when: Dressing is emulsified and evenly mixed

   Tip: The sumac adds tartness and color—if it's been sitting in your pantry for over a year, replace it as it loses potency and flavor.

4. 4

   Assemble the salad

   • Transfer the cooled farro to a large mixing bowl.
   • Pour the sumac vinaigrette over it and toss gently to coat evenly.
   • Add the roasted carrot slices (still slightly warm is fine), ½ medium red onion (thinly sliced), ½ cup (20 g) roughly chopped fresh flat-leaf parsley, and ¼ cup (10 g) torn fresh mint leaves.
   • Toss gently until all components are well combined.
   • If using pomegranate seeds, reserve about 3 tablespoons for garnish and fold the rest into the salad.
   • Taste and adjust seasoning with salt and pepper.

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   Ready when: All ingredients are evenly combined and glistening with dressing

   Tip: Let the salad rest for 10 minutes at room temperature—this allows the farro to fully absorb the tangy vinaigrette. Don't over-mix or the farro will break down.

5. 5

   Finish and serve

   • Divide the farro salad among four serving bowls or plates.
   • Top each portion with a generous dollop (about 3 tablespoons / 45 g) of labneh.
   • Sprinkle 1 tablespoon (10 g) of dukkah over each serving and scatter any reserved pomegranate seeds on top.
   • Finish with a light drizzle of extra-virgin olive oil.
   • Serve at room temperature or slightly cool.

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   Ready when: Salad is plated with toppings arranged attractively

   Tip: Add the labneh just before serving so it doesn't break down in the warm salad. The contrast between cool, creamy labneh and warm farro is part of the appeal.