Cook the faro grains according to the package instructions, drain and set aside while you prepare the vegetables.
Preheat the oven to 350 and toss the cauliflower and broccoli florets in 2 tablespoons of olive oil. Sprinkle with the za’atar and season with salt and pepper.
Roast on a baking tray for about 20 minutes, or until the cauliflower and broccoli are just starting to char and become golden brown. Add the kale to the tray and roast for a further 5 minutes, or until the kale is just crispy.
While the vegetables are roasting, make the dressing. Whisk the remaining 4 tablespoons of olive oil, balsamic vinegar, lemon juice, honey and chilli flakes together. Season according to taste.
Place the cooked faro into a serving bowl and top with the roasted vegetables. Drizzle the dressing over the salad and toss well.
Top with the toasted flakes almonds, sliced avocado, pomegranate seeds, and goat’s cheese.