Farro Smoked Paprika & Tomato, Squash, Mint

A go to dish that hits the spot when wonderfully delicious summer fruiits and vegetables are in season. The nuttiness of the farro carries body while the smokiness from the paprika plays off the acidity of the tomato and lemon. This can be served at room temperature or chilled.

Ingredients (serves 2)

1 cup Farro

2 Tbsp Smoked Sweet Paprika (use spicy variety if desired)

Bushel of mint leaves

2 Radishes

1 Medium or Large Ripe- Heirloom Tomato (a non ripened and bland tomato will ruin this dish)

2 Medium Yellow Zucchinis or Squash

1/4 Lemon Juice

2 Tbsp Olive Oil

Salt

Cracked Black Pepper

Steps

• First, boil the farro in salted water, 15-20mins until tender. Strain, set aside to cool in a mixing bowl. Once cooled off a bit, add a teaspoon of olive oil and mix the farro to avoid sticking/clumps. Let cool to room temperature.

• The yellow zucchini can grilled, or baked. Chop into 1/2 inch pieces (comfortable bites with a fork) and bake on a pan with olive oil, salt and black pepper (roughly 10-20 minutes depending on the size)

• Chop the mint

• Slice 2 radishes into thin disc shapes

• Dice (not too finely) the heirloom tomato, reserve the juices and add to the farro.

• When the zucchini and farro has cooled, bring all of the ingredients together in a mixing bowl, add 1 Tbsp of Olive Oil, juice from 1/4 of a lemon, salt, black pepper and 2 Tbsp of Smoked Paprika.

• Fold in the ingredients, add salt, lemon to taste.

Optional:

We've experimented with Watermelon in place of Tomatoes.

Garlic or Shallots could be added as well.

Parsley in place of mint.

Accompaniments

Seafood (Halibut, Tilapia)

Lean Pork