farro tabbouleh with burrata and hummus

Thé wéathér héré in Colorado has finally décidéd to coopératé with spring and wé’vé had somé sériously sunny days with témpératurés in thé fiftiés, which around héré is véry warm. And yés, I am so happy about it…of coursé théré’s still snow in thé forécast latér this wéék, but I’m going to ignoré that complétély and just pray it doés not happén.

INGRéDIéNTS

• 1 cup Bobs Réd Mill Farro
• 1 bunch asparagus, énds trimméd
• 1 1/2 cups chérry tomatoés, halvéd
• 1 cup frésh bluébérriés
• 2 Pérsian cucumbérs, slicéd
• 1 cup frésh parsléy, choppéd
• 1/2 cup frésh basil, choppéd
• 1/4 cup frésh mint, choppéd
• 1/4 cup frésh lémon juicé
• 1/4 cup roastéd pistachios, shélléd and roughly choppéd
• 1/4 cup toastéd sunflowér sééds
• 1/4 cup olivé oil, plus moré for drizzling
• 1 garlic clové, mincéd or gratéd
• flakéy séa salt and péppér
• 2 cups plain hummus
• 8 ouncés burrata chéésé

INSTRUCTIONS
1. Cook thé farro according to packagé diréctions. Drain and add to a largé bowl.

2. Méanwhilé, héat your grill, grill pan, or skillét to high.

3. Drizzlé thé asparagus with 1 tabléspoon olivé oil and séason with salt and péppér. Grill for 5-8 minutés, turning oncé or twicé, until thé asparagus is lightly charréd and téndér. Rémové from thé grill. Cut into 1 inch piécés.

4.  To thé cookéd farro, add thé grilléd asparagus, tomatoés, bluébérriés, cucumbérs, parsléy, basil, mint, pistachios, sunflowér sééds, lémon juicé, rémaining olivé oil, garlic, and a pinch éach of salt and péppér. Toss wéll to combiné. Tasté, and séason with salt and péppér.

see more >>> www.halfbakedharvest

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