Serves 4
Ingredients
For roasted vegetables
3/4 pound okra
1 head cauliflower
2 tablespoons neutral oil (like avocado or canola)
Salt, pepper and onion powder, to season
1 tablespoon za’atar
For cucumber-tomato salad
3 Persian cucumbers
1 pint cherry tomatoes
Zest of 1 lemon
Handful fresh parsley, chopped
1-1/2 teaspoons red wine vinegar
For turmeric-tahini dressing
3 tablespoons lemon juice (from about 1-1⁄2 lemons)
3 tablespoons olive oil
3 tablespoons warm water
2 tablespoons tahini
1-1/2 teaspoons maple syrup
1/2 teaspoon turmeric
Pinch cayenne pepper
Kosher salt and freshly ground pepper, to taste
1-1/3 cups cooked farro
5 ounces choice of greens, like arugula or spinach
1-1/3 cups hummus, fresh or homemade
Olive oil, red wine vinegar, salt and pepper
Ingredients
To roast vegetables: Preheat oven to 425°.
Slice okra in half lengthwise and cauliflower into small florets. Place on a sheet pan and spread the vegetables out so they’re not touching. Drizzle with oil and season with kosher salt, freshly-ground black pepper and onion powder. Roast for about 20-25 minutes, until charred slightly, tossing vegetables halfway for even cooking. Once removed from oven, toss with za’atar.
To make the cucumber-tomato salad: Cut ends off cucumbers. Slice in half lengthwise, then slice into 1⁄4-inch semicircles and place in a large bowl. Slice cherry tomatoes in half and add to the bowl along with chopped cucumbers, lemon zest and parsley. Season mixture with salt and pepper and a splash of both olive oil and red wine vinegar. Set aside.
To make the turmeric-tahini dressing: Add all ingredients to a small jar and shake until combined. Season to taste with salt and pepper.
To assemble: Place a handful of greens into a large, shallow bowl. Working in segments, add farro, roasted okra, cauliflower, cucumber-tomato salad and a dollop of hummus. Make a “swoosh” in the hummus with the back of a spoon and drizzle with good olive oil. Lightly
drizzle the dressing over the bowl or serve on the side.
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