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Farro & Grilled Vegetable Salad with Smoked Tahini

Yields4 ServingsPrep Time25 minsCook Time6 minsTotal Time31 mins

Farro & Grilled Vegetable Salad with Smoked Tahini

 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
 ¼ cup olive oil
 1 garlic clove, minced
 ¼ cup tahini
 2 tbsp fresh lemon juice
 1 tsp chopped fresh mint
 ½ tsp smoked paprika
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.

3

In large bowl, whisk garlic, tahini, lemon juice, mint, paprika, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Add chopped vegetables and farro; toss to combine.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories415
% Daily Value *
Total Fat 23g30%

Saturated Fat 3g15%
Sodium 174mg8%
Total Carbohydrate 46g17%

Dietary Fiber 8g29%
Total Sugars 4g
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.