Food52’s Amanda Hesser returns to share Yasmin Fahr’s flavorful burnt broccoli farro with smashed olives. The farro’s nutty notes and dense texture makes for an ideal grain salad bowl and it’s tossed with a zesty tahini dressing while hot and mixed with broccoli and olives. GET THE RECIPE ►► https://f52.co/3GdVRks

PREP TIME: 10 minutes
COOK TIME: 40 minutes
SERVES: 4

INGREDIENTS

Kosher salt
1 cup pearled farro, rinsed
1 small red onion, thinly sliced
1/4 cup freshly squeezed lime juice (from about 2 limes)
5 tablespoons extra-virgin olive oil, divided
1 small head broccoli, florets cut into small, bite-sized pieces (about 4 cups)
1 cup castelvetrano olives, smashed and pits removed, divided
1/4 teaspoon red pepper flakes
1 tablespoon tahini
1/2 cup crumbled feta

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