Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Place farro in a medium pot along with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil. Cook until tender, about 25 minutes. Drain and return to pot.

Peel carrots and parsnip, then cut into 4-inch lengths. Cut each length into 1/2-inch-thick sticks. Toss on a baking sheet with 2 tsp za’atar (we sent more), salt, pepper, and a drizzle of olive oil. Roast in oven until tender and beginning to brown, about 25 minutes.

Finely chop half the cilantro. Pick half the mint leaves from stems and finely chop (save the rest of both herbs for garnish). Zest lemon until you have 1 tsp zest, then cut into wedges. Pile raisins and walnuts onto your cutting board, then finely chop.

In a small bowl, stir together walnuts, raisins, chopped cilantro, and chopped mint, half the lemon zest, 1/4 cup olive oil, and a squeeze or two of lemon juice (to taste). Season with salt and pepper. Set aside. Stir remaining lemon zest into yogurt in container. Season generously with salt and pepper.

After you’ve drained and returned farro to pot, stir in a drizzle of olive oil and a squeeze or two of lemon juice (to taste). Season with salt and pepper. Place a large dollop of yogurt sauce on each of your plates for serving, then use a spoon to spread it out over one half of each plate.

Divide farro between the centers of each plate, then top with veggies. Drizzle with gremolata and sprinkle with remaining za’atar. Tear remaining cilantro and mint leaves from stems and scatter over top. Serve with remaining lemon wedges on the side.