Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For Farro/Broccoli mix:
  • 1 cup farro
  • 1 medium head of broccoli cut into florets
  • 1 tbsp olive oil
  • salt and pepper
  • ⅓ cup sun dried tomatoes (drained if oil packed)
  • ¼ cup feta, crumbled
  • For tahini dressing
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp honey
  • Juice of half a lemon
Method
  1. Preheat oven to 400F/200C
  2. In a large saucepan, bring two cups of water to a boil, add farro and reduce to a simmer for 20 minutes until water is absorbed and the farro grains are tender. Set aside
  3. Meanwhile, roast the brocolli: toss florets with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes when the brocolli is tender, a little crisp, and beginning to chat at the edges
  4. While the farro is cooking, and the brocolli is roasting, whisk together the ingredients dog the tahini dressing, set aside
  5. When the brocolli is ready, remove the florets from the oven. Combine brocolli with cooked farro, and stir in the sun dried tomatoes.
  6. Divide into four portions, and sprinkle feta over each plate
  7. Finally, drizzle a little tahini sauce over the top of each portion
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/roasted-broccoli-with-sun-dried-tomatoes-farro-feta-and-tahini/