A fresh preparation with bright herbal and spice notes, complimented and cooled with yogurt. Centered on the brightness of Aleppo pepper, the farro also contributes some nuttiness and heft.
Ingredients
1 Large Cucumber - sliced into half moons or thin slices
2 Radishes - sliced into thin circles
A few shavings of fresh thyme
Handful of chopped mint
Handful of chives
1 Tbsp Aleppo pepper (Sumac can be used as a substitute, otherwise skip)
1/2 Tsp Champagne vinegar
1 Tsp olive oil
1 Tsp Salt
1 Tbsp Yogurt
1/4 cup Farro
Steps
Prepare the farro separately, in salted water, strain and set aside to cool (room temperature or refrigerated).
Prepare the Dressing by whisking together:
1/2 Tsp Champagne vinegar
1 Tsp olive oil
2 Tbsp Yogurt
Chop all of the solid ingredients, add to mixing bowl, including the herbs and the farro.
Add the yogurt dressing, and top with a generous amount of aleppo pepper or sumac.
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