INGREDIENTS:

• 1 cup Farro grains
• 1 bunch of broccolini, ends trimmed
• 2 cups oyster mushrooms, broken into bite size pieces
• ½ cup spicy salami, sliced thin and cut in half moons
• ½ olives of choice, roughly chopped (We used olives stuffed with lemon paste)
• 2 tbsp Big Cove Foods’ Sunshine Blend, divided
• ¼ cup + ½ cup olive oil
• 1 lemon, zested and juiced
• ¼ cup finely grated pecorino cheese, plus extra for serving

PREPARATION:

Cook 1 cup of farro grains according to the package instructions. We boiled water, then added the farro and brought to a light boil for 30 minutes. 

Preheat the oven to 400 F. On a large sheet pan, arrange and spread out the broccolini, mushrooms and salami pieces. Sprinkle 1 tbsp of Sunshine Blend all over, and drizzle ¼ cup of olive oil over the broccolini and mushrooms. The salami is going to create its own natural oils. Roast for 8-10 minutes, until you start seeing some browning around the edges.

Meanwhile, in a medium bowl mix together ½ cup of olive oil, lemon juice and zest, 1 tbsp Sunshine Blend and finely grated pecorino cheese. Salt to taste.

Drain the farro and divide among 3-4 bowls. Then divide and place your broccolini, mushrooms, salami and chopped olives on top of the farro. Drizzle with a few tbsp of dressing on each bowl and extra grated pecorino. Enjoy!

Recipe by Dave Armstrong, Big Cove Foods