Our Cabernet Franc is a unique wine and one of our top sellers. It’s earthy with rich berry undertones and pairs great with food. We chose to pair it with this salad because of it’s rustic comforting qualities. The Harrisa dressing is really earthy and the roasted root vegetables add a sweetness to the dish that is really delicious. This can either be served as a main vegetarian dish or as a side.
Harrisa Farro Salad with Feta & Mint
- 1 c. uncooked farro
- 4 c. water
- 2 tbsp. olive oil
- 1/2 lb. carrots
- 1 lb. parsnips
- salt & pepper
- 1/4 c. chopped fresh mint leaves
- 5 tbsp. olive oil
- 1 tsp. harissa, or to taste
- 1 tsp. honey
- 2 tbsp. freshly squeezed lemon juice, plus more to taste
- 1/4 tsp. cumin
- salt & pepper
- Preheat your oven to 400ºF. Bring the farro, water, and a few pinches of salt to a boil. Once it’s boiling, reduce the heat to a simmer and cook the farro until tender, for about 15 to 20 minutes. If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready.
Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2- inch lengths and about 1/4 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt and pepper. Roast for 20 minutes, then toss them or flip them to brown the other side, then return to oven for another 10-15 minutes.
Whisk the dressing ingredients together, seasoning to taste with salt and pepper. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving some for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.
recipe adapted from Serious Eats