Author Notes
This is a simple recipe that’s great for those nights when you want flavor without the fat. Oh, and once you prepare the ingredients, you’ll have a few weekday lunches all ready to go with the leftovers! —CAVA
Ingredients
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1
bundle radishes
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1
bundle heirloom carrots
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1 cup
farro, prepared per package instructions
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1 cup
millet, prepared per package instructions
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1
package fresh arugula (1-2 cups)
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2-3 tablespoons
sunflower seeds
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1
package fresh halloumi cheese, sliced into 1-inch by 3-inch rectangles
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3-4 tablespoons
eggplant & red pepper dip
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1/4 cup
tahini
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3 tablespoons
fresh lemon juice
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2 tablespoons
olive oil
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1/2 teaspoon
ground turmeric
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1/4 teaspoon
cayenne pepper
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salt and pepper to taste
Directions
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Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste. Reduce cayenne quantity if you’re wary of spiciness.
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To assemble, spoon a scoop of eggplant and red pepper dip into bottom of bowl. Next, add farro and millet. Top with roasted veggies, arugula, a scoop of eggplant & red pepper dip, and warm halloumi. Drizzle with turmeric-tahini dressing.
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Enjoy!
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