Spring Grain Bowl with Roasted Vegetables, Whipped Ricotta & Lemon-Herb Dressing

A vibrant, produce-driven dinner built around roasted asparagus, snap peas, radishes, and spring onions over a bed of farro, finished with creamy whipped ricotta and a bright lemon-herb vinaigrette. The grain base and roasted vegetables hold up beautifully overnight, making next-day lunches feel intentional rather than an afterthought. Everything is light enough to feel seasonal but substantial enough to satisfy.

Ingredients

• pearled farro, rinsed – 1 cup
• water or low-sodium vegetable broth – 2½ cups
• kosher salt – ½ teaspoon

• asparagus, woody ends snapped off, cut into 2-inch pieces – 1 bunch (about 12 oz)
• sugar snap peas, strings removed – 1½ cups
• radishes, halved through the root – 1 cup (about 8 radishes)
• spring onions or scallions, root end trimmed, cut into 2-inch lengths – 1 bunch (about 6)
• extra-virgin olive oil – 3 tablespoons
• kosher salt – ¾ teaspoon
• freshly ground black pepper – ¼ teaspoon

• whole-milk ricotta – ¾ cup
• extra-virgin olive oil – 1 tablespoon
• lemon zest – ½ teaspoon
• kosher salt – ¼ teaspoon

• fresh lemon juice (about 2 lemons) – 3 tablespoons
• extra-virgin olive oil – ¼ cup
• Dijon mustard – 1 teaspoon
• honey – 1 teaspoon
• garlic, finely grated or minced – 1 small clove
• fresh flat-leaf parsley, finely chopped – 3 tablespoons
• fresh mint leaves, finely chopped – 2 tablespoons
• fresh chives, thinly sliced – 2 tablespoons
• kosher salt – ¼ teaspoon
• freshly ground black pepper – ⅛ teaspoon

• shelled fresh or frozen peas, thawed – ½ cup
• toasted pine nuts or pepitas – 3 tablespoons
• flaky sea salt (such as Maldon) – a pinch
• fresh mint or parsley leaves, for garnish – a small handful
• lemon wedges, for serving – 2

Instructions

1. Preheat your oven to 425°F (220°C) and position a rack in the upper third. While it heats, cook the farro: combine the rinsed farro, water or broth, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the farro is tender but still has a pleasant chew, about 25–30 minutes. Drain any excess liquid through a fine-mesh strainer and set aside. (30 minutes, active then hands-off)
2. While the farro cooks, prep and roast your vegetables. Spread the asparagus pieces, snap peas, radishes, and spring onions across a large rimmed baking sheet in a single layer — crowding the pan causes steaming instead of roasting, so if your sheet feels packed, use two. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat. Roast until the asparagus is tender and the edges of everything are lightly caramelized, 18–22 minutes. The radishes will lose their harsh bite and turn sweet — don't be alarmed if they look a little deflated. (20 minutes, active then hands-off)
3. Make the whipped ricotta: add the ricotta, olive oil, lemon zest, and salt to a food processor or a tall cup if using a hand blender. Blend for about 60 seconds until noticeably lighter and smoother than straight-from-the-container ricotta. Taste and adjust salt. If you don't have a blender, whisk it vigorously by hand — it won't be quite as airy but will still be delicious. Set aside. (5 minutes, active)
4. Make the lemon-herb dressing: in a small bowl, whisk together the lemon juice, Dijon mustard, honey, grated garlic, salt, and pepper until combined. Slowly drizzle in the olive oil while whisking constantly to emulsify — the dressing should look cohesive and slightly creamy rather than separated. Stir in the chopped parsley, mint, and chives. Taste and adjust with more lemon or salt as needed. (8 minutes, active)
5. Assemble the bowls for dinner: spoon the warm farro into two wide bowls. Drizzle generously with about a third of the dressing and toss gently to coat the grains. Smear a thick, swooping spoonful of whipped ricotta along one side of each bowl. Pile the roasted vegetables on top, scatter over the fresh peas and toasted pine nuts or pepitas, and finish with a pinch of flaky salt, a few fresh herb leaves, and a lemon wedge on the side. Drizzle a little more dressing over the vegetables just before serving. (5 minutes, active)
6. For the next day's lunch: store the remaining farro, roasted vegetables, whipped ricotta, and dressing separately in airtight containers in the refrigerator. The components keep well for up to 3 days. When ready to eat, reheat the farro and vegetables together in a pan with a splash of water over medium heat, or eat at room temperature — this bowl is actually excellent cold. Re-whisk the dressing before using, as it will separate overnight, and add the fresh peas just before serving to keep their color.