In this salad, we're roasting humble carrots with garlic, cumin, and thyme until they're fragrant and caramelized. Tossed with nutty faro, peppery arugula, and creamy avocado, contrast is the name of the game. The surprising combination of floral lemon zest and smoky cumin make for an unexpectedly delicious salad dressing.
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Vegetable Stock Concentrate
Preheat oven to 400 degrees. In a medium pot, bring 2 1/2 cups water to a boil with the farro, stock concentrate and a large pinch of salt. Once boiling, reduce to a simmer and cook for 35-40 minutes, until al dente, rinse the cold water, and set aside.
Meanwhile, peel the carrots, quarter lengthwise, then cut into 4-inch spears. Strip the thyme leaves off the prig, then roughly chop. Mince or grate the garlic. Zest and juice the lemon.
Toss the carrots on a baking sheet with 1/2 tablespoon olive oil, half the cumin, the garlic, and half the thyme. Season with salt and pepper and place in oven to cook for 20 minutes, until caramelized. Set aside.
While the carrots and farro cook, make the vinaigrette. In a large bowl, whisk 2 tablespoons lemon juice with 3 tablespoons olive oil, the lemon zest, and the remaining cumin and thyme. Season with salt and pepper. Set aside.
In another small bowl, stir 1 tablespoon of the vinaigrette into the sour cream and season with salt and pepper. Peel, pit, and thinly slice the avocado.
Toss the farro into the remaining vinaigrette along with the roasted carrots, arugula, and avocado. Sprinkle with the pepitas and dollop with the sour cream mixture. Enjoy!