Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta, and Tahini

This dish of roasted broccoli with sun dried tomatoes, farro, feta and tahini make for a simple, nourishing dinner, packed with nutty, salty flavour.

For Farro/Broccoli Mix:
1 cup farro
1 medium head of broccoli cut into florets
1 tbsp olive oil
salt and pepper
⅓ cup sun dried tomatoes (drained if oil packed)
¼ cup feta, crumbled

For Tahini Dressing:
¼ cup tahini
2 tbsp olive oil
2 tbsp water
1 tsp honey
Juice of half a lemon

View the full recipe at Emma’s Little Kitchen →