One of my favorite recent books has been Nancy Silverton’s Mozza at Home (Knopf, 2016). Her recipe for Roasted Carrots and Wheat Berry Salad with Dill was my jumping off point for my recipe. I subbed in farro for wheat berries, Mexican oregano for dill and I added some previously cooked Rancho Gordo Royal Corona beans, making the dish substantial enough for a main course.

• 1 cup pearled farro
• 5 tablespoons olive oil, plus more for drizzling
• 1 teaspoon Rancho Gordo Oregano Indio
• 2 pounds thin carrots, scrubbed (or halved or quartered lengthwise if they’re fat)
• 6 to 10 cloves garlic, peeled and smashed
• 1 red bell pepper, diced (optional)
• 10 sprigs fresh thyme
• 1/4 cup fresh flat-leaf parsley
• 1 1/2 to 2 cups cooked Rancho Gordo Royal Corona or Cassoulet beans
• Salt and pepper

Serves 6 to 8

1. Cook the farro in a big pot with plenty of salted, boiling water. Allow it to cook to al dente, 20 to 25 minutes. Strain the farro, and while still warm, toss with 2 tablespoons olive oil and 1 teaspoon Oregano Indio. Set aside.
2. Preheat your oven to 500F. In a large bowl, toss the carrots and garlic with about a teaspoon of salt, 3 tablespoons olive oil, and the thyme sprigs. Arrange on a sheet pan, preferably in a single layer. If you have a gas oven, place the sheet pan directly on the floor of the oven. For an electric oven, use the bottom rack, preferably with a pizza stone. Cook for 6 minutes. Rotate and shake the pan and cook for another 6 to 8 minutes, until the carrots are still al dente but soft and can be cut with a fork. Remove from the oven and allow to cool.
3. Discard the thyme. Toss the carrots, garlic, parsley and bell pepper (if using) with the farro. Once mixed, very gently fold in the Royal Corona beans. Check seasoning and add salt if desired. Arrange the salad on a serving platter and drizzle a little more olive oil over the top and dust generously with fresh-cracked pepper.