Charred Broccoli and Tahini Farro Salad with Sunflower Seeds

Name: Charred Broccoli and Tahini Farro Salad with Sunflower Seeds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) pearl farro; 1¼ lbs (570 g) fresh broccoli florets, cut into 1½-inch (4 cm) pieces; ¼ cup (60 ml) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced; 5 tbsp (75 ml) extra-virgin olive oil; ¼ cup (60 ml) warm water; to taste kosher salt; to taste freshly ground black pepper; ½ cup (70 g) raw sunflower seeds; ¼ medium (40 g) red onion, thinly sliced; ½ cup (100 g) pomegranate seeds (arils) (optional); ¼ cup (15 g) fresh mint or parsley, chopped (optional)

From the MyKitchenBank Kitchen

A nutritious Mediterranean grain salad featuring nutty farro tossed with charred broccoli, creamy tahini dressing, toasted sunflower seeds, and bright lemon. The contrast of chewy farro, crispy-edged broccoli, and crunchy seeds makes this a satisfying vegetarian main or side dish.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 425°F (220°C) for roasting broccoli
Use pearl farro for tender texture; if using whole grain farro, add 10–15 minutes cooking time
Have all ingredients prepped before you start cooking farro
Make the dressing while the farro cooks

1
Cook the farro
- Bring a large pot of salted water to a boil (about 6 cups).
- Add the pearl farro and stir.
- Reduce heat to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the grains are tender but still chewy with a slight bite.
- Drain in a fine-mesh strainer and spread on a baking sheet to cool for 5 minutes, fluffing with a fork.
+ Show details− Hide details
Ready when: Grains are tender and slightly chewy, not mushy
Tip: Don't overcook farro or it becomes gummy. Taste at 25 minutes for doneness.
2
Roast the broccoliOven 425°F / 220°C
- While farro cooks, toss the broccoli florets on two large rimmed baking sheets with 2 tablespoons (30 ml) of olive oil, ½ teaspoon salt, and a pinch of pepper.
- Spread in a single layer in an even layer.
- Roast in a 425°F (220°C) oven for 15–18 minutes, stirring halfway through, until the florets are golden brown and the edges are deeply charred.
- The florets should be tender inside with crispy, blackened tips.
+ Show details− Hide details
Ready when: Florets are golden and deeply charred at the edges; tender when pierced with a fork
Tip: Don't crowd the pan or broccoli will steam instead of char. Use two sheets if needed.
3
Whisk the tahini dressing
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, and remaining 3 tablespoons (45 ml) olive oil.
- Slowly whisk in the warm water a little at a time until the dressing reaches a pourable consistency—it should be creamy but not thick.
- Taste and season with salt and pepper.
+ Show details− Hide details
Ready when: Dressing is smooth and pourable, with no lumps
Tip: Add water gradually—tahini dressing thickens as it sits, so start with less than you think you need.
4
Toast the sunflower seeds
- Heat a small dry skillet over medium heat.
- Add the sunflower seeds and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a small plate to cool.
- (Or skip this step if you prefer raw seeds.)
+ Show details− Hide details
Ready when: Seeds are lightly browned and smell nutty
Tip: Watch carefully—seeds brown quickly and can scorch in seconds. Stir constantly.
5
Assemble the salad
- Transfer the cooled farro to a large mixing bowl.
- Add the charred broccoli, sliced red onion, and pomegranate seeds if using.
- Drizzle the tahini dressing over the salad and toss gently until all ingredients are well coated.
- Let the salad sit for 5 minutes to allow flavors to meld.
+ Show details− Hide details
Ready when: Ingredients are evenly coated; dressing coats the grains
Tip: Don't dress the salad until just before serving or it will become soggy. If making ahead, keep dressing separate and dress at the table.
6
Finish and serve
- Divide the salad among serving bowls.
- Top with the toasted sunflower seeds and fresh mint or parsley if using.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve at room temperature or slightly chilled.
+ Show details− Hide details
Tip: Add herbs just before serving so they stay bright and fresh-looking.

Good to know

Tips

For a protein boost, serve this salad alongside roasted chickpeas, grilled halloumi cheese, or a poached egg.
Make the tahini dressing thinner by whisking in more warm water—you can always add more, but you can't remove it.
The salad tastes even better the next day as the grains absorb the creamy dressing, but add fresh herbs and seeds just before serving.
For a warm salad, serve immediately after assembly while the broccoli is still hot.

Make ahead

Cook the farro and roast the broccoli up to 1 day ahead; store separately in airtight containers in the refrigerator. Keep the dressing in a separate jar. Assemble the salad and add sunflower seeds within 30 minutes of serving.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The salad holds best if stored undressed; keep farro, broccoli, and dressing separate and combine just before eating. Do not freeze.

Substitutions

pearl farro → barley, spelt, or wild rice. Cook times vary; barley takes 40–50 minutes, wild rice takes 35–45 minutes. The texture will be slightly different but equally delicious.
tahini (sesame paste) → almond or sunflower seed butter. Use the same amount for a slightly sweeter, nuttier dressing. Both work equally well.
fresh broccoli florets → cauliflower florets or Brussels sprouts, halved. Both roast beautifully and char in the same time. Brussels sprouts take 20–22 minutes.
pomegranate seeds (arils) → dried cranberries or raisins. Adds sweetness and chew. Use ⅓ cup (50 g). Soak dried fruit briefly in warm water first if you prefer softer texture.