Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Peel and halve shallot. Mince one half; thinly slice other half.

Stir together 3 cups water, farro, minced shallot, veggie stock concentrate, and a few large pinches of salt in a medium pot. Bring to a boil, then lower heat slightly and bring to a rapid simmer. Cook, uncovered, until tender, 30-35 minutes. Drain any excess water. Season with salt and pepper.

Meanwhile, peel carrots. Slice half the carrots crosswise into 1/4-inch-thick coins, then toss on a baking sheet with a drizzle of olive oil, 11/2 tsp za’atar (we’ll use the rest later), and a large pinch of salt and pepper. Roast in oven until tender, 15-20 minutes. Shave remaining carrots lengthwise into ribbons using a vegetable peeler.

On a small plate, mix remaining za’atar and 11/2 tsp sesame seeds (save the rest for garnish). Gently press goat cheese rounds into mixture, coating all over. Set aside.

Zest 1 tsp zest from lemon, then cut into halves. Squeeze 2 TBSP juice into a large bowl. Add zest, 1 TBSP olive oil, tahini, honey, and 1 TBSP warm water and whisk until combined. Season with salt and pepper. TIP: If the dressing is thick, add more warm water, 1 tsp at a time, until it reaches a drizzly consistency.

Add arugula, drained farro, roasted carrots, carrot ribbons, sliced shallot (to taste), and remaining sesame seeds to bowl with dressing and toss to combine. Season with salt and pepper. Divide between bowls or plates, top with goat cheese, and serve.