UPLOADED/REDIRECTED Roasted Radishes & Farro with Mint Lime Vinaigrette

The ancient grain, Farro, is as complex as it is rich in flavor and nutrients. Its natural nutty flavor is a great addition to soup for texture, or in this case, the main feature of a fresh spring salad with roasted radish.

Ingredients

10 oz of quick-cooking farro
1 lb radishes, roots, and leaves trimmed
olive oil
salt
2 tbsp red onions, finely diced
feta cheese
pomegranate seeds

Ingredients for Vinaigrette

2 tbsp red wine vinegar
6 tbsp olive oil
¾ tsp finely minced garlic
3 ½ tsp finely minced mint
3 tsp honey
1 small lime, juice
salt & pepper to taste

Instructions

Preheat the oven to 400 degrees. After trimming off the leaves and roots, cut the radishes in half, leaving a few of the smaller ones whole. Rub with some olive oil and season with salt.
Place the cut radishes cut side down and roast for 12-15 minutes or longer if you prefer softer roasted radishes.
Boil the quick-cooking farro for 10 minutes and drain in a colander.
To make the vinaigrette, add the olive oil to the vinegar, beating rapidly with a small whisk or fork. Then add the remaining ingredients and stir together.
Pour the vinaigrette over the cooked farro and mix it together. Then add the finely chopped red onion, pomegranate seeds, and crumbled feta and gently toss together.
Plate by arranging the roasted radishes around a mound of the farro mixture and serve immediately.

RECIPE AND FOOD STYLING BY VEDA SANKARAN / PHOTOGRAPHY BY DAVE BRYCE