Step 1

Arrange two racks to divide the oven into thirds and heat to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, prepare the vegetables.

Step 2

Place the carrots in a large bowl. Add 1 tablespoon of the oil, cumin, coriander, 1/2 teaspoon salt, and several grinds black pepper. Toss to coat.

Step 3

Place the Broccolini on a second baking sheet. Add the remaining 2 tablespoons oil, 1 teaspoon salt, and several grinds black pepper, and toss to coat. Spread into an even layer.

Step 4

When the oven is ready, spread the carrots in a single layer on the hot baking sheet and place on the lower rack. Place the baking sheet of Broccolini on the upper rack. Roast for 20 minutes. Flip the carrots and Broccolini, rotate the baking sheets between racks, and continue to roast until tender, about 5 minutes more.

Step 5

Meanwhile, cook the farro in a large pot of salted boiling water until just tender, 20 to 30 minutes. Drain.

Step 6

Make the yogurt sauce: Place the yogurt, herbs, olive oil, lemon zest, lemon juice, and garlic in the bowl of a food processor fitted with the blade attachment or blender and process until smooth. Taste and season with salt and pepper.

Step 7

Divide the farro among 4 shallow bowls. Top with the carrots and Broccolini. Drizzle the yogurt sauce over the veggies and sprinkle with the pumpkin seeds. Slice the eggs in half lengthwise and nestle into bowls, if desired. Top with fresh herbs and season with salt and pepper as needed.