RAINBOW FARRO SALAD with Tahini Dressing

• portions: Serves 4

Ingrédients

1½ cups cooked farro or other short grain

1½ cups finely chopped broccoli florets

½ red bell pepper, thinly sliced

½ yellow or orange bell pepper, thinly sliced 1 cup finely shredded red cabbage

2 cups cooked white beans

2 tablespoons tahini

2 tablespoons apple cider vinegar

2 tablespoons olive oil, broth, or water

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon freshly ground nint

Instructions

1. In a large bowl, combine the farro, broccoli, ell peppers, cabbage, and white beans.

2. In a separate small bowl, whisk together the ahini, vinegar, olive oil, garlic, salt, and pink pepper. For a thinner dressing, whisk in an additional tablespoon or two of water. Season to taste, then add to the farro salad and toss well.

PRO TIP:

To pack for lunch, toss together the farro, vegetables. and beans. Add the dressing right before serving,

FF UNLEASHED:

If you are not restricting histamine, you can substitute black peppercorns for pink peppercorns.