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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
- 1 bundle radishes
- 1 bundle heirloom carrots
- 1 cup farro, prepared per package instructions
- 1 cup millet, prepared per package instructions
- 1 package fresh arugula (1-2 cups)
- 2-3 tablespoons sunflower seeds
- 1 package fresh halloumi cheese, sliced into 1-inch by 3-inch rectangles
- 3-4 tablespoons eggplant & red pepper dip
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 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.
- 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.