This is a deeply gratifying dish for chilly months – it offers the fresh and lively flavours of a salad, but the comfort of a more substantial meal. Keep an eye on the nuts after adding them to the roast carrots and shallots – they’re all too easy to scorch.
Meanwhile, cover the faro with
Make the dressing by whisking the remaining olive oil, vinegar, garlic and mustard together with a little salt and pepper. The dressing should be slightly sharp to counter the sweet carrots and prunes.
Combine the faro, carrot mixture, half the parsley and half the dressing in a serving bowl. Crumble the goat’s cheese over the salad, drizzle with the remaining dressing and scatter with the rest of the parsley.
© 2018 All rights reserved. Published by Murdoch Books.