Lemon-Tahini Farro Salad with Roasted Eggplant & Tomato
This hearty, whole-grain salad is a great dish to make ahead and enjoy on its own or with fresh greens. And don’t worry - a bunch of the ingredients are repeats! (You’ll use them for both the eggplant marinade and dressing.)
handful fresh herbs (I used basil), roughly chopped - optional
Lemon-Tahini Dressing
2tbsptahini
2tbspfresh lemon juice(from 1 lemon)
zest from 1 lemon - optional
1tsppure maple syrup or honey
¼tspground cumin
freshly ground pepper
sea salt(about ¼ tsp)
2-3tbspwater
Instructions
Preheat oven to 400 F. Slice off and discard the ends of the eggplant and then cut into 1-inch pieces (they will shrink when cooked). In a large mixing bowl, whisk together olive oil, vinegar, maple syrup, cumin, paprika and garlic. Add the eggplant and toss until evenly coated using a spatula or large spoon. Line a large baking sheet with a silicone mat or parchment paper; spread eggplant evenly and sprinkle with kosher or sea salt. Roast at 400 F for 30 minutes or until tender and slightly browned, stirring every 10 minutes or so.
Meanwhile, add farro and 2 cups water to a small saucepan. Bring to a boil and then reduce heat to low, cover and cook for 10 minutes. Drain any excess water and then steam, covered, for about 5 minutes. Fluff with a fork and set aside. [See note below if using a different kind of farro.]
In a mixing cup or small bowl, use a fork to whisk together tahini, lemon juice and zest (if using), maple syrup, cumin, several grinds fresh pepper, and salt. Add warm water 1 tablespoon at a time until dressing reaches desired consistency (tahini will thicken when combined with lemon juice). Add more seasonings or syrup to taste.
In the large mixing bowl, mix together the farro, eggplant, tomatoes, goat cheese, almonds, and chickpeas and herbs, if using. Drizzle in the dressing and mix again (you probably won’t need all of it - I like to have the salad with fresh greens so I save some dressing). Serve warm or cold. Salad will keep in the fridge for 4-5 days.
Notes
*Whole Foods Organic Italian Farro cooks more quickly than other types - feel free to use another kind but make sure to follow the cooking instructions on the package.Tahini is made from ground sesame seeds. It’s used in Mediterranean dishes like hummus and baba ganoush, as well as in baked goods (I also love to drizzle it on roasted veggies). Look for it near the nut butters. For a vinaigrette-style dressing, you could replace tahini with olive oil.Vegan: omit the cheeseCan't find (or don't love) eggplant? Try another vegetable such as sweet potato or broccoli instead, or skip the roasting and use a second raw veggie.