We just can't get enough of farro, mint and squash during the summer so why not combine all 3?!. A simple dish, but elevated with the use of roasted garlic. The nuttiness and fiber from the farro provides a nourishing bowl, but this can easily accompany a larger entree like our Rosemary herbed chicken & Fish Tikka .
Ingredients (Serves 2)
2 medium sized yellow squash, can be substituted for zucchini, delicate squash.
3/4 cup farro
2 cloves of garlic (optional)
handful of mint, chopped (substitute tarragon)
Olive Oil
Lemon
Salt, Black Pepper
Steps
Cook the farro separately, per instructions, normally 15-20mins boiled in salted water. set aside.
Roasted Garlic and Olive oil
The longest step in this dish is roasting the garlic. Our favorite method is to remove the skins from the cloves, drizzle with olive oil and wrap in aluminum foil and bake at 350 degrees for 25-40 minutes (take a few peeks to make sure it's not burning)
Once the garlic is cooked through, allow to cool and then mash and whisk into 2 Tbsp of olive oil, a squeeze of lemon juice, salt and black pepper.
Squash
Any method will work, either slicing and grilling, then chopping, or chopping into half moons and sauteing or pan searing in olive oil.
Finish
Add the cooked squash to the farro, then add mint, and finally, drizzle in the garlic and olive oil dressing while tossing the ingredients together.
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