farro & roasted carrot salad with raisins, harissa & chickpeas

Ingredients

Cumin, Cider and Honey Dressing (makes extra)

• 2 tbsp cumin seeds

• ½ cup Mount Zero Frantoio Extra Virgin Olive Oil

• ½ cup plain vegetable oil

• 1 tbsp Mount Zero Pink Lake Salt

• ½ cup good quality bush honey

• 1 cup Mount Zero Apple Cider Vinegar

• Mount Zero Pink Lake Salt, to taste

Harissa Infused Oil (makes extra)

• 2 tbsp harissa paste

• 1 cup Mount Zero Frantoio Extra Virgin Olive Oil

Salad

• 100g Mount Zero Australian Chickpeas, cooked according to packet instructions

• 600g Mount Zero Biodynamic Pearled Farro, cooked according to packet instructions

• Small bunch parsley, chopped

• Small bunch chives, finely sliced

• 1 cup dried raisins

• ¾ cup hazelnuts, toasted, skinned, and crushed

• ½ cup pepitas

• ½ sunflower kernels (removed from outer seed)

• 4 large carrots, cut into 1cm rounds

• Cumin, cider and honey dressing, to taste

To Finish

• 200g hummus (about ¾ cup)

• ¼ cup harissa infused oil

• Good squeeze of lemon