farro tabbouleh with burrata and hummus.

 calories 797 kcal

INGREDIENTS

• 1 cup Bobs Red Mill Farro
• 1 bunch asparagus, ends trimmed
• 1 1/2 cups cherry tomatoes, halved
• 1 cup fresh blueberries
• 2 Persian cucumbers, sliced
• 1 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup roasted pistachios, shelled and roughly chopped
• 1/4 cup toasted sunflower seeds
• 1/4 cup olive oil, plus more for drizzling
• 1 garlic clove, minced or grated
• flakey sea salt and pepper
• 2 cups plain hummus
• 8 ounces burrata cheese
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INSTRUCTIONS

1. 1. Cook the farro according to package directions. Drain and add to a large bowl.

   2. Meanwhile, heat your grill, grill pan, or skillet to high. 

   3. Drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces. 

   4.  To the cooked farro, add the grilled asparagus, tomatoes, blueberries, cucumbers, parsley, basil, mint, pistachios, sunflower seeds, lemon juice, remaining olive oil, garlic, and a pinch each of salt and pepper. Toss well to combine. Taste, and season with salt and pepper.

   2. Spread the hummus in and even layer in a bowl or serving platter. Top with the farro mix. Break the burrata over the farro and drizzle with olive oil and a sprinkle of salt. Serve with pita chips. Enjoy!

source:https://www.halfbakedharvest.com/farro-tabbouleh-with-burrata-and-hummus/

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