Smitten Kitchen’s Honey and Harissa Farro Salad.
I chomped this salad down. Immediately. I doubled the amount of harissa called for and could only barely taste it—next time I’ll use a good tablespoon of it. I also garnished with cilantro instead of mint because I like the way cilantro and carrots work together.
Only other change I’d make would be to break down and roast the carrots and parsnips first, and then get the farro cooking. The farro and vinaigrette were finished way before the carrots and ‘snips were even due to be tossed around.
My vegan housemate was very pleased with his version: no feta, and agave nectar substituted in for the honey. He chomped his down, too.