Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini
Prep time
Cook time
Total time
Author: Emma
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
Preheat oven to 400F/200C
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
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
While the farro is cooking, and the brocolli is roasting, whisk together the ingredients dog the tahini dressing, set aside
When the brocolli is ready, remove the florets from the oven. Combine brocolli with cooked farro, and stir in the sun dried tomatoes.
Divide into four portions, and sprinkle feta over each plate
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/