A vibrant, nutrient-packed bowl: farro, charred broccoli, avocado, and a blitz-in-seconds green goddess tahini dressing.
Ingredients
- Farro200 g
- Broccoli Florets300 g
- Avocado1 large
- Cucumber1 whole
- Cherry Tomatoes200 g
- Tahini3 tbsp
- Fresh Basil20 g
- Fresh Tarragon10 g
- Lemon2 whole
- Garlic2 cloves
- Olive Oil4 tbsp
- Pepitas (Pumpkin Seeds)30 g
Nutrition total (2 servings)
Instructions
👨🍳 Cooking ModeCook the Farro
Rinse the farro and cook in salted boiling water for 25-30 minutes until tender but still chewy. Drain and let steam dry for 5 minutes. Season with a drizzle of olive oil, salt, and lemon zest.
Char the Broccoli
Toss broccoli florets with 2 tbsp olive oil and a generous pinch of salt. Roast at 220°C / 425°F for 20 minutes, or cook in a very hot skillet, until the edges are crispy and charred.
Blend the Green Goddess Dressing
In a blender, combine the tahini, basil, tarragon, juice of 2 lemons, garlic, 4 tbsp water, and a pinch of salt. Blend until completely smooth and bright green. Thin with more water to a drizzleable consistency.
Assemble the Bowl
Divide the farro between two bowls. Top with the charred broccoli, sliced avocado, halved cherry tomatoes, and sliced cucumber. Drizzle generously with the green goddess dressing and scatter over the pepitas.
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