35 Min

• 1 cup Emmer Farro, rinsed
• 1 small Red Onion, thinly sliced
• 1/4 cup Freshly Squeezed Lime Juice (from about 2 limes)
• 5 Tbsp Olive Oil, divided
• 1 head Broccoli, florets cut into small, bite-sized pieces
• 1/4 tsp Red Pepper Flakes
• 1 Tbsp Tahini
• 1/4 cup Crumbled Feta (optional)
• Sea Salt

Bring pot of well-salted water to boil. Add farro and lower heat to gentle boil. Let cook 30 minutes, stirring occasionally to make sure nothing sticks to bottom. When farro is soft and not chewy, drain and add to serving bowl.

Meanwhile, in small bowl, mix red onions with lime juice and ½ teaspoon sea salt; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add broccoli, season with sea salt and red-pepper flakes, stir and then let sit in an even layer untouched 3 minutes. Turn over and cook until broccoli is browned on other side and fork tender. Set aside until farro is done.

Combine 2 tablespoons lemon or lime juice with tahini and 3 tablespoons olive oil, whisking until smooth. Season to taste with sea salt. Pour dressing over farro and toss well. Add broccoli and top with feta and pickled onions.