Grain Salad

30 Minutes

30 Minutes

Serves 3

Ingredients

• 1 bunch of baby carrots, peeled

• 3 chicken breasts

• 1 cup of farro, cooked according to package instructions

• 2 tablespoons honey, divided

• 2 tablespoons cumin, divided

• 2 tablespoons olive oil, divided

• 1/4 cup pomegranate seeds

• 1/4 cup pistachios, toasted and chopped

• Juice of 1 lemon

• A handful of fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

  Garlic Yogurt:

• 1/4 cup Greek yogurt

• 1/2 clove garlic, minced

• Juice of 1/2 lemon

• Water, as needed to thin

• Salt and freshly ground black pepper, to taste

• Za'atar for sprinkling (optional)

Method

Preheat your oven to 230°C, 450°F.

In a bowl, toss the peeled baby carrots with 1 tablespoon olive oil, 1 tablespoon cumin, 1 tablespoon honey, and a pinch of salt and pepper until well coated.

Pat the chicken breasts dry with paper towels. Season with the remaining 1 tablespoon olive oil, 1 tablespoon cumin, 1 tablespoon honey, and a pinch of salt and pepper.

Place the seasoned carrots and chicken breasts on a lined baking tray. Bake for approximately 16 minutes, or until the chicken is thoroughly cooked. Let the chicken rest for at least 5 minutes before slicing.

In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and a bit of water to achieve a smooth consistency. Season with salt and pepper to taste. Sprinkle with za'atar if using.

Spread the cooked farro on a large serving plate as the base. Arrange the roasted carrots and sliced chicken on top of the farro. Drizzle with the garlic yogurt. Sprinkle over the pomegranate seeds, chopped pistachios, and chopped parsley. Finish with a squeeze of lemon juice, a drizzle of olive oil, and season with salt, pepper, and za'atar if desired.

Notes

A vegetarian version of this dish would be really lovely as well, simply leave out the chicken and double the carrots! If you can’t find Farro, sub in brown rice, couscous or any other grain you have or love.