BHA & BHT Free Za'atar-Tahini Farro Salad with Artichokes
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted tomatoes
- 1 ½ cups cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 ½ tbsp za'atar
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 english cucumber, diced (about 1 ½ cups)
- ⅓ cup kalamata olives, pitted and halved
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender and chewy with no hard center, 25–30 minutes. Drain any excess water, spread the farro on a rimmed baking sheet, and let it cool for 10 minutes.
- 2
While the farro cooks, toss the halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on the rimmed baking sheet (or a second sheet if using simultaneously). Spread in a single layer and roast at 425°F (220°C) until the skins are blistered and the tomatoes are beginning to collapse, 15–18 minutes. Set aside to cool slightly.
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