In need of a new summer salad? This gorgeous grain and roasted veggie salad is INCREDIBLE. Salads don't have to be boring bowls of raw veggies (even though I'm totally here for that haha). This salad combines faro, and amazing roasted veggies topped with an insanely tasty basil and tahini dressing.
INGREDIENTS
FARRO
1 cup of farro
2 cups of veggie broth
VEGGIES
rough 4-6 cups of chopped veggies
(I used carrots, cauliflower, bell peppers, zucchini and red onion)
Seasoning: pepper, dried basil, &
minced garlic
Olive oil
DRESSING
1/4 cup of tahini
1/2 cup of loose basil, chopped finely
1/2 cup of lemon juice
2 cloves of minced garlic
1 tbsp of extra virgin olive oil
salt and pepper
METHOD
Combine farro and vegetable broth in a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook stirring occasionally. The farro will be cooked when no broth remains. Transfer the farro to a larger bowl, set aside and allow to cool
Whilst the faro is cooking prepare your vegetables but washing, drying and then cutting them into chunks suitable for a salad. Then coat the veggies in a layer of olive oil, pepper, basil, garlic and any other seasonings of choice. Bake the vegetables in the oven at 400F until tender and golden
To make the dressing combine all the listed ingredients in a garlic and then shake to thorough combine the ingredients. Taste and adjust to your liking.
Assemble the salad by adding the baked vegetables and dressing to the farro bowl. Mix until everything is coated in the dressing.
Dig in and ENJOY :)
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