Roast baby carrot & miso pesto salad

Ingredients

• 3 bunches of baby carrots, washed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup dried farro, cooked
• 1 bulb fennel, finely sliced
• 1 cup flat parsley, roughly chopped
• 1 cup mint, roughly chopped
• 1/3 cup each pepita, lightly toasted
• 1/3 sunflower seeds, lightly toasted
• 1 tbsp olive oil
• 1 tbsp pomegranate molasses, optional
• 1 lemon, juiced

Miso pesto

• 2 cups carrot tops, washed
• 2 tbsp Umami Pantry White Miso Paste
• ½ cup olive oil
• 1–2 cloves garlic
• ¼ cup almonds, toasted
• ¼ cup cashew nuts, toasted
• 1 lemon, zest and juice

Miso tahini

• ½ cup tahini
• ½ cup water
• 1 tbsp Umami Pantry White Miso Paste
• 1 clove garlic, finely crushed
• 1 lemon, juiced
• Salt, to taste