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Za'atar-Crusted Goat Cheese

Za'atar-Crusted Goat Cheese

with a Farro, Arugula, and Carrot Salad

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Za’atar is an ingredient that’s used throughout the Middle East. But its flavor and fragrance—rich with oregano, sesame, and sumac—fit in across cuisines. It’s a perfect match for this salad, in which goat cheese rounds are crusted in its herbs and spices and then placed atop a wholesome combination of farro, carrot ribbons, arugula, and a citrus tahini dressing.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Shallot

½ cup

Farro

(ContainsWheat)

1 unit

Veggie Stock Concentrate

12 ounce

Carrots

1 tablespoon

Za'atar Spice

1 tablespoon

Sesame Seeds

2 ounce

Goat Cheese

(ContainsMilk)

1 unit

Lemon

1 ounce

Tahini

½ ounce

Honey

2 ounce

Arugula

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate80 g
Sugar27 g
Dietary Fiber17 g
Protein19 g
Cholesterol20 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Peeler
Large Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Peel and halve shallot. Mince one half; thinly slice other half.

2

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.

3

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.

4

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.

5

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.

6

Add arugula, drained farro, roasted carrots, carrot ribbons, sliced shallot (to taste), and remaining sesame seeds to bowl with dressing and toss to combine. Season with salt and pepper. Divide between bowls or plates, top with goat cheese, and serve.