1/4 tsp ras el hanout spice blend (or same blend you used for the vegetables)
2 scallions, thinly sliced
Large handful fresh mint, chopped
Preheat oven to 415F. Line a large baking sheet with parchment paper. Toss the cauliflower and carrots with olive oil, lemon zest, spices, and a generous shake of salt and pepper. Roast for 20-25 minutes until fork tender and starting to get browned and crispy.
While the vegetables roast, prepare the farro. Bring a large pot of salted water to a boil, add the farro, and reduce heat to a simmer. Stir occasionally, cooking until the farro is tender yet still maintains a chewy “al dente” texture. Drain the farro to get rid of excess water.
Whisk together all the ingredients for the herby dressing in a small bowl. Add salt and pepper to taste.
Put roasted vegetables, farro, feta cheese, and pine nuts (if using) in a large mixing bowl. Add the dressing and toss to combine.
Serve immediately, or store in the fridge for later.