Farro Tabbouleh with Whipped Tahini
1 cup pearled or semi-pearled farro, rinsed and drained
1⁄2 cup of Soom Premium or Organic Tahini
Zest of 1 medium lemon
Juice of 2 medium lemons (about 6 tablespoons), divided
1⁄4 cup cold water
1⁄4 cup whole-milk plain Greek yogurt
1⁄4 teaspoon ground cumin
3 tablespoons extra- virgin olive oil, plus more for serving
Freshly ground black pepper
1 large tomato, seeded and diced
1 cup loosely packed chopped fresh parsley
1⁄4 cup loosely packed chopped fresh mint leaves
1⁄2 large English cucumber, unpeeled and diced
2 scallions (white and green parts), thinly sliced
Flaky sea salt, for serving
Bring a large pot of salted water to a boil over high heat. Add the farro to the boiling water and cook according to the package directions until al dente (it should be tender but have a slight chew in the center), 10 to 30 minutes, depending on type. When the farro is ready, drain well and return it to the pot off the heat. Cover and set aside to steam for 10 minutes. Meanwhile, make the whipped tahini.
Place the tahini, lemon zest, and 1 1⁄2 tablespoons lemon juice (from 1⁄2 lemon) in the bowl of a food processor fitted with the blade attachment. Process until the tahini has lightened in texture, about 5 minutes. Scrape down the sides and bottom of the bowl. With the motor running, slowly stream in the cold water. Scrape down the sides and bottom of the bowl, add the yogurt, cumin, and 1⁄2 teaspoon kosher salt, and process until whipped and very fluffy, about 1 minute. Scrape down the sides and bottom of the bowl once more, then process again
to make sure everything is well blended and smooth, about
30 seconds more.
Whisk together the olive oil, remaining lemon juice (about 4 1⁄2 tablespoons), a generous pinch of kosher salt, and pepper in a large bowl until combined and emulsified. Add the farro and toss to coat. Set aside for 5 minutes to cool and allow the grains to absorb some of the dressing.
Add the tomato, parsley, mint, cucumber, and scallions to the farro and toss to combine. Taste and season with additional kosher salt and pepper as needed.
Divide the whipped tahini among 4 shallow bowls or plates and spread it out in a large, even circle with the back of a spoon. Top with the farro tabbouleh, then finish each bowl with a good drizzle of olive oil and a pinch or two of flaky sea salt.
Photography © Kristin Teig; book copyright SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023