farro tabbouleh with burrata and hummus
Thursday, March 21, 2019
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A beautiful and fresh hummus sharing plate
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
INSTRUCTIONS
- Cook the farro according to package directions. Drain and add to a large bowl.
- Meanwhile, heat your grill, grill pan, or skillet to high.
- 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.