Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

S E R V E S 4

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1 large sweet potato, unpeeled and sliced into 1⁄2-inch-thick (12-mm- thick) rounds, large rounds halved

1 red onion, cut into 1⁄2-inch (12-mm) wedges

4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving

Salt and freshly cracked pepper

3⁄4 cup (150 g) dried farro

2 tablespoons red wine vinegar

3 radishes, thinly sliced on a man- doline

1 small handful fresh dill, roughly chopped

2 tablespoons salted pistachios, roasted and roughly chopped

2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces

1⁄2 lemon, juiced
Pinch smoked paprika, for serving Flaky sea salt, for serving

Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.

Cook the farro according to the package directions. Drain.

In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To nish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, aky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.