From Fiber Fueled Cookbook
Love farro. This is a hearty salad that could be used as a main dish. I brought it so a dinner at someone's house, so I left out the beans and changed the broccoli to a generous amount of spinach. Everyone liked the dressing. In the book, this is part of the low histamine diet, which doesn't apply to most people.
4 servings
INGREDIENTS:
1.5 cups cooked farro or other short grain
1.5 cups finely chopped broccoli florets (or change to few cups of spinach)
1/2 red bell pepper, thinly sliced
1/2 yellow or orange bell pepper, thinly sliced
1 c finely shredded red cabbage
2 cups cooked white beans
2 Tbsp tahini
2 Tbsp apple cider vinegar
2 Tbsp OO, broth or water (I used olive oil)
2 small garlic cloves, minced
1/2 tsp salt
1/4 tsp freshly ground pink or black pepper
DIRECTIONS:
1) In a large bowl, combine the farro, broccoli, bell peppers, cabbage and white beans.
2) In a separate small bowl, whisk together the tahini, vinegar, OO, garlic, salt and pepper. For a thinner dressing, whisk in an additional Tbsp or two of water. Season to taste then add to the farro salad and toss well.