Spring is here, summer is coming and we have the most glorious green beans and asparagus at the market. Here’s an easy, beautiful and delicious salad that you can make to use up some of the stray herbs in your crisper drawer, and left overs are incredibly good the next day. Mix up your grains to change it up – a sliced avocado or a few kalamata olives would be a tasty addition to the salad, too.
Of course, if you have a green thumb, this recipe is a great way to use a variety of herbs from your garden or pot in your windowsill. Basil, parsley, and thyme all have anti-inflammatory components to support the immune system. Fresh herbs are a healthy way to take a dish to the next level. For example, if you choose to use the parsley in this dish it can provide over one thousand percent of your daily value of vitamin K (in 1 cup), plus it’s rich in myricetin, a flavonoid that may have some anti-cancer properties. Besides mixing up the grains for this dish, mix up the herbs and enjoy a new variety each time you make it!
Preheat the oven to 425F. Cook the farro according to package directions. Drain and transfer to a medium bowl. While the farro is cooking, place the green beans or asparagus on a sheet pan and slide into the oven. Roast until browned around the edges and crisp tender. This should take about 12 – 15 minutes.
Stir the beans into the farro, along with the herbs, oil, lemon juice, a good sprinkle of salt and grind of pepper. Season to taste as desired. Serve on a bed of greens, garnished with tomatoes.