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Ingredients
Method
- 200g farro (or pearl barley), rinsed
- 1 head broccoli, cut into florets
- 2 zucchini, sliced
- 1 red capsicum, sliced
- 400g tin chickpeas, drained
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- 3 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove, grated
- 3 to 4 tbsp water
- Small handful flat-leaf parsley, chopped
- Preheat oven to 200°C. Cook the farro according to packet instructions, drain and set aside. Toss the broccoli, zucchini, capsicum and chickpeas in olive oil, smoked paprika, salt and pepper. Spread on a baking tray and roast for 25 minutes until tender and lightly charred.
- Whisk together the tahini, lemon juice, garlic and enough water to reach a pourable consistency. Season with salt.
- Divide the farro between bowls, top with the roasted vegetables and chickpeas, drizzle over the tahini dressing and finish with fresh parsley.
50 mins
4 serving
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