Charred Gai Lan and Farro with Soy Tahini

• 份量: 4 Servings

食材

1⅓ cups (250 g) farro

2 bunches of gai lan (about14 oz/400 g), washed and patted dry, stems trimmed

extra-virgin olive oil

sea salt and black pepper

handful of cilantro leaves

2 tablespoons toasted sesame seeds (black, white or both)

For the Soy tahini

¼ cup (60 g) tahini

1 tablespoon soy sauce

1 teaspoon chili oil

1 garlic clove, grated

步驟

Bring a saucepan of salted water to a boil. Add the farro, reduce the heat to medium, then cover and cook for 20-25 minutes, until the farro is tender to the bite.

Drain and set aside.

Slice each gai lan stem in half lengthwise. Heat a large skillet over medium-high heat (or heat a griddle on the grill on high).

Working in batches, drizzle oil into the pan (or brush the griddle surface) and add the gai lan in a single layer.

Char on each side for 1-2 minutes, until there are crispy, golden bits. Immediately remove from the heat and slide the greens onto a plate. Season with sea salt and black pepper, then repeat with the remaining gai lan.

To make the soy tahini, whisk the tahini, soy sauce, chili oil and garlic in a bowl until combined. Add 2-3 tablespoons of water until you have a smooth, pourable dressing.

To serve, spoon the farro onto a platter or into a bowl and top with the gai lan. Drizzle with the soy tahini and season with sea salt and a few turns of black pepper. Top with the cilantro leaves and sesame seeds and serve.

筆記

From: ‘Tenderheart’ by Hetty Lui McKinnon

Vegetable swap • gai lan: broccoli, cauliflower, kale

For gluten-free • use quinoa or brown rice, and use tamari in place of soy sauce