Servings: 2
Calories: 616kcal
Ingredients
- 3/4 cup farro
- 1.5 cups water
- 1/2 cup raw cashews
- 1 cup water
- 1 clove garlic, smashed
- 1/2 tsp smoked paprika
- pinch aleppo pepper
- salt and pepper
- olive oil cooking spray
- 3 slices pineapple
- 1/2 cup red bell pepper, diced
- 4 shishito peppers (optional)
- 1 handful fresh basil, torn
- 2 cups salad greens
- 1/4 cup sliced almonds
Instructions
- Place 1/2 cup raw cashews in a cup and cover with boiling water (just heat a mug of water in the microwave for a minute or so and pour over cashews).
- Place the farro and water in a medium saucepan over medium-high heat and season lightly with salt. Once it comes to a strong simmer, lower heat to medium and cook until the water is absorbed, about 12 minutes. Remove from heat.
- After 5 minutes, drain the cashews and transfer to a small food processor. Add 1 clove of smashed garlic, juice of 1/2 of a lime, smoked paprika and aleppo pepper. Process until smooth, scraping sides occasionally as needed. Add a tbsp or 2 of water and/or more lime to taste and if needed to loosen up. Season with salt and pepper.
- Heat a cast iron grill pan over medium-high heat. Once hot, spray lightly with olive oil cooking spray and seared pineapple until golden and charred on each side, about 5 minutes. Add shishito peppers if using for last 3 minutes. Remove from pan and chop both into bite-sized pieces.
- Once the farro is cooked, drain any excess water. Add cashew sauce to the farro and stir to combine. Add the pineapple, bell pepper and shishito peppers and stir again. Taste and add salt and pepper if needed. Add a handful of fresh torn basil and about 2 cups of salad greens. Toss gently.
- Divide the farro salad between two serving bowls and top with sliced almonds and finish with another squeeze of lime juice.
Nutrition
Serving: 1.5cups | Calories: 616kcal | Carbohydrates: 97g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 339mg | Potassium: 812mg | Fiber: 20g | Sugar: 20g | Vitamin A: 2010IU | Vitamin C: 129mg | Calcium: 103mg | Iron: 5mg
Tried this recipe?Let us know how it was!