1 cup Furmano's Fully Cooked Farro, Drained & Rinsed
2 each Roasted Plum Tomato, Halved
1/4 cup Kalamata Olives, Pitted and Chopped
1/4 cup Crumbled feta cheese
1/4 cup Chopped Baby Spinach
1 teaspoon Pine Nuts
1/2 teaspoon Chopped Oregano
1 fluid ounce Olive Oil
2 liquid teaspoons Lemon Juice
2 liquid teaspoons Tahini Paste
1/8 teaspoon Salt
Preparation
This recipe is a bowl constructed by evenly distributing the first 5 ingredients in each serving vessel
Place the Farro in the center of the bowl. Surround Farro with groups of the other 4 ingredients. Start with Tomatoes above the Farro, followed clockwise by Feta, Kalamata Olive, and Chopped Baby Spinach. Product should completely encircle Farro.
Top bowl with Pine Nuts and Chopped Oregano
In a small bowl, whisk together Olive Oil, Lemon Juice, Tahini Paste, and Salt to emulsify. Drizzle dressing over bowl.
1 cup Furmano's Fully Cooked Farro, Drained & Rinsed
2 each Roasted Plum Tomato, Halved
1/4 cup Kalamata Olives, Pitted and Chopped
1/4 cup Crumbled feta cheese
1/4 cup Chopped Baby Spinach
1 teaspoon Pine Nuts
1/2 teaspoon Chopped Oregano
1 fluid ounce Olive Oil
2 liquid teaspoons Lemon Juice
2 liquid teaspoons Tahini Paste
1/8 teaspoon Salt
Preparation
This recipe is a bowl constructed by evenly distributing the first 5 ingredients in each serving vessel
Place the Farro in the center of the bowl. Surround Farro with groups of the other 4 ingredients. Start with Tomatoes above the Farro, followed clockwise by Feta, Kalamata Olive, and Chopped Baby Spinach. Product should completely encircle Farro.
Top bowl with Pine Nuts and Chopped Oregano
In a small bowl, whisk together Olive Oil, Lemon Juice, Tahini Paste, and Salt to emulsify. Drizzle dressing over bowl.