The sauce taste great over roasted carrots. The chewy texture of farro adds more enjoyment to the meal.
Serves 2-3
Preheat the oven to 400F (204C)
A. Farro and Carrots:
1 1/2 cups (300 g) farro (not gluten-free)
1 bunch organic skinny carrots, trimmed, peeled
1 Tbs. (15 ml) olive oil
1 tsp. (5 g) ground cumin
1/2 tsp. (2,5 g) chili powder
some black pepper
1. Cook the farro according to package directions.
2. Line a large rimmed baking sheet with parchment paper.
3. Place the carrots on the sheet and add the oil, cumin, chili power and black pepper.
4. Roast for 20-25 minutes until they are tender and caramelized.
(a) You might need to take some of the skinner carrots out before the 20-minute baking if they start to get too brown.
B. Dill-Garlic Tahini Sauce:
1/3 cup (75 g) tahini
1 minced organic clove of garlic
juice of 1 organic lemon, plus lemon wedges
2 Tbs. (8 g) chopped dill, plus more for serving
1/4 too 1/2 cup (60-120 ml) hot water
black pepper to taste
1. Whisk the ingredients. Slowly add the water by a Tbs. (15 ml) until the sauce can be poured.
2. It will keep the the refrigerator for 4-5 days.
(a) Add to salads or dip for vegetable.
C. Serve the carrots over the bed of faro, drizzle with the sauce. Serve with chopped dill, lemon wedges and extra tahini sauce
