Farro & Grilled Vegetable Salad with Smoky Tahini
Pump up the Protein: Add shrimp marinated in an herb vinaigrette.
Recipe - Dearborn Market
Farro & Grilled Vegetable Salad with Smoky Tahini
Prep Time25 Minutes
Servings4
Cook Time5 Minutes
Calories415
Ingredients
1 cup pearled farro
2 medium carrots, halved lengthwise
2 Roma tomatoes, halved lengthwise
1 large zucchini, cut lengthwise into ¼-inch thick slices
2 (½-inch thick) slices red onion
1/4 cup olive oil
1 garlic clove, minced
1/4 cup tahini
2 Tbs fresh lemon juice
1 tsp chopped fresh mint
1/2 tsp smoked paprika
Directions
1. Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.
Nutritional Information
- 23 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 174 mg Sodium
- 46 g Carbohydrates
- 8 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 11 g Protein
25 minutes
Prep Time
5 minutes
Cook Time
4
Servings
415
Calories
Shop Ingredients
Makes 4 servings
Alessi Premium Porcini Mushroom Farro, 7 oz
$3.79$0.54/oz
Fresh Carrots, bunch
$2.99
Fresh Plum Tomato
$0.56 avg/ea$1.49/lb
Fresh Green Squash
$0.56 avg/ea$0.99/lb
Fresh Red Onion
$1.24 avg/ea$1.99/lb
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Soom Premium Tahini, 11 oz
$7.49$0.68/oz
Concord Foods Lemon Juice, 4.5 fl oz
$1.49$0.33/fl oz
Fresh Mint, bunch
$1.99
Simply Organic Smoked Paprika, 2.72 oz
$7.79$2.86/oz
Nutritional Information
- 23 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 174 mg Sodium
- 46 g Carbohydrates
- 8 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 11 g Protein
Directions
1. Prepare farro as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Place carrots, tomatoes, zucchini and red onion on rimmed baking pan; coat with 2 tablespoons oil. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Cool and chop.