Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.