Charred harissa-honeyed carrot and farro salad. ✨✨
Cook farro. Meanwhile, shave carrots into coins on a mandoline, then toss with harissa, honey, olive oil, and salt. Spread in an even layer on a sheet pan along with a quartered lemon, then broil until the carrots are tender and lemon is caramelized. To make vinaigrette, combine tahini, juice of roasted lemon, sherry vinegar, and olive oil in a jar, and shake until emulsified. Toss the carrots with the cooked farro, roasted lemon-tahini vinaigrette, arugula, and sesame seeds.