Photo Credit: Moona Restaurant
SUMMER VEGETARIAN DELIGHT
Preparation time: 30 minutes
2 cups of organic farro grain
4 cups water
1 teaspoon Harissa paste
1/4 cup of Champagne vinegar
1 small bulb of fresh organic fennel (or 1/2 of a regular one)
1 sprig fresh thyme
3 fresh basil leaves, chopped
1/2 Spanish or sweet yellow onion (do not chop)
1/2 shallot (diced thin)
1 soup spoon of extra virgin olive oil
1 handful of fresh peas
1 handful of Snap Peas
1 medium red onion
1 red sweet pepper
1 Purple daikon radish
1 watermelon radish
1 branch of flat parsley (Italian parsley)
2 cups of ice
Salt & pepper
8 oz fresh organic hummus
In a large saucepan, put farro, water, harissa, vinegar, fennel, whole thyme sprig, and yellow onion. Stir well and bring to a boil. Reduce the heat to medium and let simmer until much of the liquid has evaporated. Remove from heat. Remove off onion and thyme branch. Pass through a strainer to remove excess fluid. Reserve.
Blanch the sweet peas and peas quickly for two minutes in clear boiling water.
Transfer them quickly with a skimmer in a large bowl of ice water. After 3 minutes
Remove them from the water and dry on a paper towel. Reserve.
Rinse the onion and cut it into thin strips.
Rinse the pepper, cut it coarsely and toast lightly on a grill pan
Rinse daikon and watermelon radish and cut into half-moon slices.
In a frying pan, add the olive oil and shallots, sauté quickly over medium heat. Add the farro and gently stir everything until it is warm.
Mix all the ingredients and serve on a plate. Garnish with chopped parsley and basil, and on the side serve one tablespoon of hummus per serving.
This recipe is a collaboration with Moona Restaurant, Cambridge, MA
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