| 1 1/2 | cups whole-milk ricotta |
| Kosher salt and freshly ground black pepper |
| 1/4 | cup Extra-virgin olive oil, plus more as needed |
| 1/2 | pound carrots, trimmed, peeled, and cut into chunks |
| 1/4 | teaspoon dried chile flakes |
| Kosher salt and freshly ground black pepper |
| 2 | cups cooked farro |
| 4 | oz dried apricots (preferably Turkish) roughly chopped |
| 3 | tablespoons white wine vinegar |
| 1/2 | cup lightly packed flat-leaf parsley leaves |
| 1/2 | large red onion, thinly sliced |
| 1/2 | cup pistachios |
| 1/2 | cup crumbled feta cheese or chèvre |
| Prep |
| Finish with a drizzle of olive oil and serve. |
| 1. | Make whipped ricotta: Put ricotta in a food processor with about 1⁄2 teaspoon kosher salt and a 1⁄4 teaspoon(ish) freshly ground pepper. With motor running, add olive oil in a thin stream. Pause and scrape down sides if needed. |
| 2. | Heat oven to 375 degrees. |
| 3. | Toss carrots with a small glug of olive oil, the chile flakes, 1 teaspoon kosher salt and a few twists of black pepper. |
| 4. | Spread out evenly on baking sheet and roast until tender and lightly browned, about 15 minutes. |
| 5. | Let cool slightly. |
| 6. | Pile roasted carrots, farro, and apricots in a bowl. |
| 7. | Season with the vinegar and toss. |
| 8. | Taste and add more salt as needed. |
| 9. | Add the parsley, onion and pistachios and toss. |
| 10. | Taste again and adjust with more salt, chile flake, or vinegar as needed. |
| 11. | Finish by tossing with 1⁄4 cup olive oil. |
| 12. | Spread whipped ricotta onto a platter. |
| 13. | Distribute the salad on top and dress with crumbled feta. |