Hearty grains and roasted carrots meet vibrant herbs and crunchy peppery radishes for a bowl that feels like the transition into spring. At this time of year we’re craving freshness, but still need the grounding coziness of roasted vegetables and some chewy farro/emmer.
1½lb/680g carrots, washed and cut on the diagonal into ovals
2 tablespoons olive oil
1½ cups/270g dry pearled farro/emmer (or substitute with quinoa)
1 large handful of greens (arugula/rocket or baby kale) per bowl, roughly chopped
2 cups/280g cooked chickpeas, drained and rinsed or 1 soft-boiled egg per bowl
3–4 radishes, thinly sliced
¼ cup/10g fresh mint, roughly chopped
¼ cup/10g fresh cilantro/coriander, roughly chopped
¼ cup/50g crumbled goat cheese (optional)
Tahini herb dressing
¼ cup/50g tahini
freshly squeezed juice of ½ lemon
1 tablespoon ﬁnely chopped fresh chives
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ scant teaspoon dried dill
Makes 3-4 bowls
Preheat the oven to 400°F/200°C/Gas 6.
Toss the sliced carrots with the olive oil and a generous pinch of salt. Spread the carrots out on a baking tray (you may need to spread between two trays) and roast in the preheated oven for 25–30 minutes, ﬂipping around the 20-minute mark. They’re done when they’re easily pierced with a fork and golden brown at the edges.
While the carrots are roasting, cook the farro/emmer (or quinoa) according to the package instructions.
Make the dressing by whisking the ingredients together with ¼ cup/60ml water in a small bowl.
If you’re including a soft-boiled egg, place the eggs in a pan of cold water, bring to a boil, cover, remove from the heat, and let stand for 6 minutes. Run under cold water, peel, and cut in half.
To serve, combine the greens with a spoonful of dressing and toss to combine. Place in individual serving bowls and top the greens with the cooked farro/emmer, chickpeas or egg, roasted carrots, sliced radishes, and herbs. Drizzle with another couple of spoonfuls of dressing and sprinkle with crumbled goat cheese, if using. Can be served warm or at room temperature.
Vernal or Spring Equinox/Ostara
Theme: New beginnings.
The transition from winter to spring, the vernal equinox also marks the new astrological year, stepping into the ﬁrst sign of the zodiac, Aries. There’s a balance of light and dark in terms of daylight, marking a potent time of creation, birth, the spark of newness, and honoring the life/death/life cycle.
Honor with: Fresh herbs and ﬂowers, dried herbs and ﬂowers, seeds, candles, fresh air, thinking ahead to what you want to grow in the coming months.
Ask: Where have I transformed and shed in the past 12 months? What’s ready to spring forth in my life?