Submitted by Erin Alderson, founder of the vegetarian cooking website, naturallyella.com.
Tomato Harissa Salad with Farro
Author: Erin Alderson
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Harissa
- 1 tablespoon cumin seeds
- 1/2 tablespoons coriander seeds
- 2 medium jalapenos
- 1/2 bunch green onions
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 cup fresh flat leaf parsley
- 1/3 cup fresh cilantro
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
Salad
- 1 pound cherry/grape tomatoes
- 1/2 cup whole-grain or pearled farro, toasted and cooked
- ¼ cup toasted pepitas
- Cheese, optional
Instructions:
To make harissa, add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.
Grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley,cilantro, and ground spices, pulsing again. Finally, add in oil, lemon juice and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still to thick.
Slice the tomatoes in half and place in a bowl along with the cooled farro and toasted seeds. Add about ¼ to ⅓ cup of the prepared harissa. Toss to combine, adding more salt as desired.
Submitted by Erin Alderson, founder of the vegetarian cooking website, naturallyella.com.
