Preheat oven to 450 degrees.

Combine 4 cups of water and farro in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Wash and peel about 8 carrots. Toss lightly with olive oil. Place carrots on a pre-heated baking sheet with a little salt and pepper and roast them for about 20 minutes turning them half way through cooking. Set aside and let cool. Once cool enough to touch cut carrots on the bias into bite size pieces.

Toast hazelnuts in a pan on medium high heat. Stirring occasionally so all nuts have browned lightly.

Mix farro, carrots, feta, mint and hazelnuts. In a separate bowl mix olive oil, apple cider vinegar, honey and salt and pepper. Then add to farro mixture and serve.

Serves 6-8