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Cook the Flourist Farro according to the package directions.
While the Farro cooks, prepare and roast your carrots. Preheat the oven to 400 degrees. Coat two large, parchment lined baking sheets with one tablespoon olive oil each. Peel the carrots, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about ¼ to ½ inch thick. Spread the carrots on the prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about on the pan, before roasting them for a further 10 minutes.
Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more chili flakes if you’d like more heat.
In a large bowl, combine cooked Flourist Farro, roasted carrots, and toasted almonds. Stir in most of the herbs and feta, leaving a spoonful of each for garnish. Stir in dressing. Serve, garnished with the reserved feta and fresh herbs.