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Farro & Grilled Vegetable Salad with Smoked Tahini

Yields4 ServingsPrep Time25 minsCook Time6 minsTotal Time31 mins

Farro & Grilled Vegetable Salad with Smoked Tahini

 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.

Nutrition Facts

Serving Size 1

Servings 0


Amount Per Serving
Calories 415
% Daily Value *
Total Fat 23g36%

Saturated Fat 3g15%
Sodium 174mg8%
Total Carbohydrate 46g16%

Dietary Fiber 8g32%
Sugars 4g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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