I would challenge anyone to a tahini consumption contest.  I can’t think of a food that tahini wouldn’t be friends with.  Tahini ice cream sundae? Yes please.

The ingredients in this dish though are really really well set up for the tahini dressing.  The nuttiness in the dressing works with the nutty, earthy farro… the toasty broccoli… and of course… walnuts.  You have the tang and acidic contrast with the feta and the sundried tomato (and lemon in the dressing) so this isn’t just one big nutty pile.

I was really tempted to add pomegranate seeds to this like I do to everything… I thought it could be my little pop of color instead of the sundried tomatoes but those perfect little bits of intense tomato-y flavor are perfect here.

You can make most of these components in advance and just toss when it’s time to eat although I prefer this warm.  Don’t dress until you’re ready to eat since the farro will really soak in the dressing.

Feel free to swap in goat cheese, or almonds or roasted cauliflower instead… this is a choose or adventure slash whatevers in your fridge kind of dish.  You could even use a non-tahini dressing if I’ve turned you off with my vision of a tahini sundae but I wouldn’t recommend it.

You’ll need:

For Dressing

• 0.25 cup tahini
• 2-3 tablespoons olive oil
• 2-3 tablespoons warm water
• 1 teaspoon honey
• 1-2 tablespoons fresh lemon juice
• Salt/Pep

For Farro

• 2 small heads broccoli, cut into florets
• 1 cup farro
• 1/3 cup sundried tomatoes, chopped (drained)
• 1/3 cup feta
• 1/3 cup toasted walnuts, chopped
• Extra Virgin Olive Oil
• Salt/Pep

To Make:

1. Preheat oven to 400 degrees F.  Toss broccoli florets with a few tablespoons of olive oil, tossing well to coat.  Toss with salt/pep and spread out on a baking sheet.  Roast for 15-20 minutes until broccoli is tender and starting to crisp.
2. Meanwhile, cook the farro according to package instructions in salted water or stock.  Drain and set aside.
3. Also meanwhile, make the dressing.  Whisk together all the dressing ingredients.  I usually use the low end of the olive oil and lemon adding more ingredients after tasting.
4. Toss the farro with the sundried tomatoes, broccoli and dressing (add dressing a little at a time so you don’t overdress).
5. Toss farro/broccoli with half the feta and walnuts.  Garnish with remaining feta and walnuts.

Inspired by EmmasLittleKitchen