Farro Tabbouleh over Baby Kale Salad

Chef Tip: Serve with pita bread and hummus drizzled with extra virgin olive oil garnished with smoked paprika, roasted eggplant and toasted chickpeas.

Directions

1. Massaged Kale Salad In large bowl, whisk oil, lemon juice and salt. Add kale and massage with hands 3 minutes or until kale begins to wilt and soften; refrigerate 30 minutes.
2. Farro Tabbouleh In medium covered saucepot, heat farro and 2 cups water to a boil over medium-high heat; reduce heat to low and simmer, covered, 12 minutes or until al dente. Drain, if necessary; cool. Makes about 1 3/4 cups. In large bowl, whisk lemon juice, shallot, honey, 1/2 teaspoon salt, harissa, pie spice and turmeric; whisking constantly, slowly drizzle in 1/4 cup oil until emulsified. Add parsley, mint, pepper, farro and remaining 1/2 teaspoon salt; toss until combined. Let stand 10 minutes; fold in cucumber. In medium bowl, toss tomatoes, lemon zest and remaining 1 teaspoon oil. To serve, layer kale salad, farro mixture and tomato mixture on over 4 plates.

Nutritional Facts

1. Calories: 354
2. Total Fat: 23g
3. Saturated Fat: 3g
4. Sodium: 680mg
5. Total Carbohydrates: 34g
6. Fiber: 7g
7. Sugar: 5g
8. Added Sugar: 3g
9. Protein: 8g