Warm Farro Salad with Roasted Zucchini, Burst Cherry Tomatoes, and Lemon Ricotta Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a large sheet pan, toss the zucchini, cherry tomatoes, and red onion with 30 ml (2 tbsp) olive oil, 4 g (3/4 tsp) salt, black pepper, and smoked paprika.

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   2. Roast the vegetables for 22 to 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the zucchini is golden and the cherry tomatoes begin to burst.

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   3. Meanwhile, place the farro and water in a medium saucepan. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes until the farro is tender. Drain if needed and let it rest for 2 minutes.

4. 4

   4. In a small bowl, mix the ricotta, Greek yogurt, lemon zest, and 15 ml (1 tbsp) lemon juice until smooth and creamy. Set aside.

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   5. In another bowl, whisk together the honey, Dijon mustard, the remaining 15 ml (1 tbsp) olive oil, the remaining 15 ml (1 tbsp) lemon juice, and the remaining 2 g (1/4 tsp) salt to make the vinaigrette.

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   6. Transfer the cooked farro to a large bowl and add the baby spinach so it wilts slightly from the heat. Fold in the roasted vegetables, half of the fresh parsley, and half of the sunflower seeds.

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   7. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

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   8. Serve the salad warm on plates or on a platter. Spoon the lemon ricotta cream over the top and finish with the remaining fresh parsley and toasted sunflower seeds.