LCBO Food & Drink Autumn 2026

Rainbow Carrot & Farro Salad with Chicken & Labneh This hearty autumnal salad layers nutty farro with sweet roasted rainbow carrots and juicy chicken thighs. It’s all tied together with the bittersweet richness of burnt honey, cumin seeds and a swoosh of tangy labneh. 1 bunch rainbow carrots, greens removed, about 1 lb (455 g) trimmed 1 small red onion, cut into 1-inch (2.5-cm) wedges 1 lb (455 g) boneless, skinless chicken thighs Salt to taste 1 tsp (5 mL) whole cumin seeds 1/4 tsp (1 mL) dried chili flakes 1 cup (250 mL) raw farro, cooked according to package directions 1 tbsp (15 mL) cider vinegar 6 pitted prunes, diced 2/3 cup (150 mL) labneh or thick Greek yogurt 3 tbsp (45 mL) roasted almonds, roughly chopped 1. Scrub carrots with nylon scrubbing pad. Cut into pieces 2 inches (5 cm) long and 1/2 inch (1 cm) thick. 2. Preheat oven to 425˚F (218˚C). Line a baking sheet with parchment. 3. Arrange carrots and onions in a single layer on one half of sheet. Lay chicken thighs flat on other side. Season with salt. Whisk olive oil and honey in a small bowl and drizzle over carrots and chicken. Sprinkle with cumin seeds and chili flakes. Bake until carrots are tender and chicken is cooked through, about 25 minutes. 4. Remove from oven, rest for 5 minutes then cut chicken thighs into 2-inch (5-cm) strips. Place 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) honey

LOCAL MATCH

chicken in a large mixing bowl with carrots, onions, farro, cider vinegar and prunes. Stir to combine. Spread the labneh on a serving dish, top with warm salad and sprinkle with almonds. Serve immediately.

Thornbury Craft Pear Apple Cider LCBO 29509, 473 mL, $3.95 Some ciders get an extra taste dimension by mixing pear juice with the apple; here, both flavours play nicely with the dominant carrot in our salad.

Serves 3 to 4