Za'atar-Crusted Goat Cheese

Stir together 3 cups water, farro, minced shallot, veggie stock concentrate, and a few large pinches of salt in a medium pot. Bring to a boil, then lower heat slightly and bring to a rapid simmer. Cook, uncovered, until tender, 30-35 minutes. Drain any excess water. Season with salt and pepper.

Meanwhile, peel carrots. Slice half the carrots crosswise into ¼-inch-thick coins, then toss on a baking sheet with a drizzle of olive oil, 1½ tsp za’atar (we’ll use the rest later), and a large pinch of salt and pepper. Roast in oven until tender, 15-20 minutes. Shave remaining carrots lengthwise into ribbons using a vegetable peeler.

On a small plate, mix remaining za’atar and 1½ tsp sesame seeds (save the rest for garnish). Gently press goat cheese rounds into mixture, coating all over. Set aside.

Zest 1 tsp zest from lemon, then cut into halves. Squeeze 2 TBSP juice into a large bowl. Add zest, 1 TBSP olive oil, tahini, honey, and 1 TBSP warm water and whisk until combined. Season with salt and pepper. TIP: If the dressing is thick, add more warm water, 1 tsp at a time, until it reaches a drizzly consistency.