Farro Tabbouleh with Burrata and Hummus
A beautiful and fresh hummus sharing plate
Foto: Half Baked HarvestIngredients
- 1 cup Bobs Red Mill Farro
- 1 bunch asparagus, ends trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh blueberries
- 2 Persian cucumbers, sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup roasted pistachios, shelled and roughly chopped
- 1/4 cup toasted sunflower seeds
- 1/4 cup olive oil, plus more for drizzling
- 1 g arlic clove, minced or grated
- flakey sea salt and pepper
- 2 cups plain hummus
- 8 ounces burrata cheese
Steps
1. Cook the farro according to package directions. Drain and add to a large bowl.2. Meanwhile, heat your grill, grill pan, or skillet to high. 3. Drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces. 4. To the cooked farro, add the grilled asparagus, tomatoes, blueberries, cucumbers, parsley, basil, mint, pistachios, sunflower seeds, lemon juice, remaining olive oil, garlic, and a pinch each of salt and pepper. Toss well to combine. Taste, and season with salt and pepper.2. Spread the hummus in and even layer in a bowl or serving platter. Top with the farro mix. Break the burrata over the farro and drizzle with olive oil and a sprinkle of salt. Serve with pita chips. Enjoy!
Loading comments...