Toasted Farro Salad with Roasted Leeks and Root Vegetables

Name: Toasted Farro Salad with Roasted Leeks and Root Vegetables
Ingredients: 2 leeks; 2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons; 1 large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons; 1/4 cup extra-virgin olive oil, divided; Sea salt, to taste; Ground black pepper, to taste; 3/4 cup dry farro; Zest of 1 lemon plus 2 tablespoons juice; 1/4 cup minced parsley, divided; 2 tablespoons minced dill, divided; 1/4 cup crumbled farmer's cheese