farro tabbouleh with burrata and hummus

A beautiful and fresh hummus sharing plate

farro tabbouleh with burrata and hummus

INGREDIENTS
  1. 1 cup Bobs Red Mill Farro
  2. 1 bunch asparagus, ends trimmed
  3. 1 1/2 cups cherry tomatoes, halved
  4. 1 cup fresh blueberries
  5. 2 Persian cucumbers, sliced
  6. 1 cup fresh parsley, chopped
  7. 1/2 cup fresh basil, chopped
  8. 1/4 cup fresh mint, chopped
  9. 1/4 cup fresh lemon juice
  10. 1/4 cup roasted pistachios, shelled and roughly chopped
  11. 1/4 cup toasted sunflower seeds
  12. 1/4 cup olive oil, plus more for drizzling
  13. 1 garlic clove, minced or grated
  14. flakey sea salt and pepper
  15. 2 cups plain hummus
  16. 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.