1½ cups farro
½ teaspoon fine sea salt
1 red bell pepper, cut into 4 large pieces
1 package organicgirl® true hearts butter lettuce
1 avocado, thinly sliced
4 red radishes, thinly sliced
¾ cup crumbled feta cheese
⅓ cup toasted pumpkin seeds
½ cup organicgirl® lemon agave dressing
in a medium saucepan combine farro, salt, and 3 cups water. bring to a boil, cover, reduce the heat, and simmer until tender, about 20 minutes. remove from heat and let stand 10 minutes.
prepare a hot grill fire or heat a grill pan over medium heat until hot. place bell pepper on grill and cook, turning, until lightly charred on all sides. transfer to a plate. place butter lettuce leaves on grill very briefly, just until very lightly charred and wilted. cut pepper into thin strips.
drain off any excess water from farro, and spread on a serving plate. top with lettuce, peppers, avocado, radishes, feta, and pumpkin seeds. drizzle with dressing.