Za'atar-Crusted Goat Cheese

🥘 Ingredients

• arugula
  2 c
• carrots
  3 units
• farro
  1 c
• goat cheese
  4 oz
• honey
  1 tbsp
• lemon (cut into halves)
  1 unit
• olive oil
  3 tbsp
• sesame seeds
  1 tbsp
• shallot (mince one half, thinly slice the other)
  1 unit
• tahini
  2 tbsp
• veggie stock concentrate
  1 unit
• za'atar spice
  1 tbsp

🍳 Cookware

• medium pot
• baking sheet
• small plate
• large bowl

1. 

   1

   Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Peel and halve shallot .

   shallot: 1 unit (mince one half, thinly slice the other)
2. 

   2

   In a medium pot , combine 3 cups water, farro , minced shallot, veggie stock concentrate , and a few large pinches of salt. Bring to a boil, then lower heat slightly to a rapid simmer. Cook, uncovered, until tender ⏱️ 30 minutes to ⏱️ 35 minutes . Drain any excess water. Season with pepper.

   farro: 1 c, veggie stock concentrate: 1 unit
3. 

   3

   Meanwhile, peel carrots . Slice half the carrots crosswise into 1/4-inch-thick coins, then toss on a baking sheet with a drizzle of olive oil , 1 1/2 tsp za'atar spice , and a large pinch of salt and pepper. Roast in oven until tender ⏱️ 15 minutes to ⏱️ 20 minutes . Shave remaining carrots lengthwise into ribbons using a peeler.

   carrots: 3 units, olive oil: 3 tbsp, za'atar spice: 1 tbsp
4. 

   4

   On a small plate , mix remaining za'atar and 1 1/2 tsp sesame seeds . Gently press goat cheese rounds into mixture, coating all over. Set aside.

   sesame seeds: 1 tbsp, goat cheese: 4 oz
5. 

   5

   Zest 1 tsp zest from lemon , then squeeze 2 tbsp juice into a large bowl . Add zest, 1 tbsp olive oil, tahini , honey , and 1 tbsp warm water and whisk until combined. Season with salt and pepper. If the dressing is thick, add more warm water, 1 tsp at a time, until drizzly.

   lemon: 1 unit (cut into halves), tahini: 2 tbsp, honey: 1 tbsp
6. 

   6

   Add arugula , drained farro, roasted carrots, carrot ribbons, sliced shallot, and remaining sesame seeds to bowl with dressing and toss to combine. Season with salt and pepper. Divide between plates, top with goat cheese, and serve.

   arugula: 2 c