Charred Broccoli and Tahini Farro Salad (Printable Version)
Smoky broccoli meets nutty farro in a vibrant bowl with creamy lemon-tahini dressing.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 large head broccoli, cut into florets (about 4 cups)
05 - 1 tablespoon olive oil
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup red onion, finely sliced
→ Dressing
08 - 1/4 cup tahini
09 - 3 tablespoons fresh lemon juice
10 - 2 tablespoons warm water (plus more as needed)
11 - 1 tablespoon olive oil
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - Freshly ground black pepper, to taste
→ Fresh Herbs & Extras
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped (optional)
18 - 1/4 cup toasted pumpkin seeds (pepitas)
# How To Make:
01 - Rinse farro under cold water, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes, or until tender but still chewy. Drain any excess water and let cool slightly.
02 - While farro cooks, toss broccoli florets with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan or cast iron skillet over medium-high heat. Add broccoli in a single layer and cook, turning occasionally, until charred in spots and crisp-tender, 8–10 minutes. Set aside to cool slightly.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Add warm water 1 tablespoon at a time until smooth and pourable.
04 - In a large mixing bowl, combine cooked farro, charred broccoli, cherry tomatoes, red onion, parsley, and mint (if using). Drizzle with tahini dressing and toss gently to coat.
05 - Transfer salad to a platter or individual bowls. Sprinkle with toasted pumpkin seeds and additional herbs if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of warm charred broccoli and cool creamy dressing hits every texture and temperature craving
- It keeps beautifully for days, actually tasting better as the flavors meld together
02 -
- Let the farro cool slightly before tossing so it doesnt wilt the fresh herbs
- The tahini dressing thickens as it sits, so keep a little warm water handy to loosen it up
03 -
- Toast your pumpkin seeds in a dry pan until they start popping and smell fragrant
- Taste the dressing before adding it, adjusting the lemon and salt to your preference