Vegetarian Summer
RAINBOW FARRO SALAD with Tahini Dressing
Serves 4
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1½ cups cooked farro or other short grain
1½ cups finely chopped broccoli florets
½ red bell pepper, thinly sliced
½ yellow or orange bell pepper, thinly sliced 1 cup finely shredded red cabbage
2 cups cooked white beans
2 tablespoons tahini
2 tablespoons apple cider vinegar
2 tablespoons olive oil, broth, or water
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon freshly ground nint
Instructions
1. In a large bowl, combine the farro, broccoli, ell peppers, cabbage, and white beans.
2. In a separate small bowl, whisk together the ahini, vinegar, olive oil, garlic, salt, and pink pepper. For a thinner dressing, whisk in an additional tablespoon or two of water. Season to taste, then add to the farro salad and toss well.
PRO TIP:
To pack for lunch, toss together the farro, vegetables. and beans. Add the dressing right before serving,
FF UNLEASHED:
If you are not restricting histamine, you can substitute black peppercorns for pink peppercorns.
Serves 4
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