AuthorMike EgrieCategory, DifficultyIntermediate
Farro & Grilled Vegetable Salad with Smoked Tahini
Yields4 Servings
Prep Time25 minsCook Time6 minsTotal Time31 mins
 1 cup pearled farro
 2 medium carrots, halved lengthwise
 2 roma tomatoes, halved lengthwise
 1 large zucchini, cut lengthwise into ¼-inch thick slices
 2 (½-inch thick) slices red onion
 ¼ cup olive oil
 1 garlic clove, minced
 ¼ cup tahini
 2 tbsp fresh lemon juice
 1 tsp chopped fresh mint
 ½ tsp smoked paprika
1

Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2

Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.

3

In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Add chopped vegetables and farro; toss to combine.

Make it a Meal: Add shrimp marinated in an herb vinaigrette.

Ingredients

 1 cup pearled farro
 2 medium carrots, halved lengthwise
 2 roma tomatoes, halved lengthwise
 1 large zucchini, cut lengthwise into ¼-inch thick slices
 2 (½-inch thick) slices red onion
 ¼ cup olive oil
 1 garlic clove, minced
 ¼ cup tahini
 2 tbsp fresh lemon juice
 1 tsp chopped fresh mint
 ½ tsp smoked paprika

Directions

1

Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2

Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.

3

In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Add chopped vegetables and farro; toss to combine.

Farro & Grilled Vegetable Salad with Smoked Tahini
X