This salad is the tastiest, best way to use up some of our favorite winter vegetables. The flavors mingle perfectly together to create a lively, warming dish that is perfect for the winter months. Find sumac in specialty Mediterranean stores, it is so worth seeking out.
1 cup dry faro, cooked according to package directions
2 large carrots, peeled and cut into long strips
2 large parsnips, peeled and cut into long strips
2 tbsp olive oil, for roasting
Dressing
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp cumin
1 tsp sumac
pinch of cayenne powder
1 tsp salt
1 cup pistachios, toasted
1/2 cup crumbled feta
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
Cook the faro according to the package directions.
While the faro cooks, prepare and roast your parsnips and carrots.
Preheat your oven to 400F.
Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them some olive oil and salt.
Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.
Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more cayenne if you’d like more heat. In a large bowl, combine cooked faro, roasted vegetables and roasted pistachios.
Stir in most of the herbs and feta, leaving a spoonful of each for garnish.
Stir in dressing.
Serve, garnished with the reserved feta and fresh herbs.
** I have also added beets and craisins for some sweetness. I imagine orange juice in lieu of lemon might be lovely as well.