grilled farro bowl

a protein packed meal featuring grilled butter lettuce, farro and our lemon agave dressing.



1½ cups farro
½ teaspoon fine sea salt
1 red bell pepper, cut into 4 large pieces
1 package true hearts butter lettuce
1 avocado, thinly sliced
4 red radishes, thinly sliced
½ cup crumbled feta cheese
½ cup toasted pumpkin seeds
½ cup lemon agave dressing


1. 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.

2. prepare a medium-high grill fire or heat a grill pan over medium heat until hot. place bell pepper on grill and cook, flipping once, until lightly charred on both 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.

3. drain off any excess water from the farro, and spread farro on a serving plate. top with grilled butter lettuce, peppers, avocado, radishes, feta, and pumpkin seeds. drizzle with dressing.

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