Green-garlic farro salad with marinated zucchini and herbs

Indulge in the flavors of fresh garlic, earthy farro, and zesty marinated zucchini in this vibrant herb-infused salad. A taste of culinary delight!

Ingredients:

• 1.5 cups (290 grams) farro
• 1 tablespoon + 1 teaspoon kosher salt
• 1/2 cup apple cider vinegar
• 1 bay leaf
• 1 very small red onion, cut into half-moon slices
• 1 tablespoon + 1/4 cup olive oil
• 2 heads spring garlic, minced
• 1/2 Scotch bonnet pepper, seeds removed and thinly sliced
• the juice and zest of 1 large lemon + 1 teaspoon lemon juice
• 1 medium-large (275 grams) zucchini, thinly sliced crosswise
• 1 cup Parmesan cheese shavings
• 1/2 cup minced chives
• 1.5 cups chopped parsley
• 1/2 cup pumpkin seeds

Instructions:

1. Place a pot filled with salted water (4.5 cups water to 1 tablespoon salt) on the stove. Add apple cider vinegar and a bay leaf. Bring the water to a vigorous boil, then add the farro. Reduce the heat to medium-high and cook the farro without a lid for 30 minutes, or until it is chewy and firm to the bite. Drain the farro and let it cool to room temperature.
2. While waiting, soak the onion slices in lukewarm water for 10 minutes to reduce their sharpness; then drain and pat dry the onion slices.
3. In the meantime, in a medium bowl, mix the zucchini coins with the remaining 1 teaspoon of salt and 1 teaspoon of lemon juice. Allow the zucchini to rest for 15 minutes until it softens.
4. At the same time, saute the green garlic and the pepper in 1 tablespoon of olive oil over medium-low heat. Once the vegetables turn translucent and tender, transfer them to a mortar and pestle. Add the remaining 1/4 cup of olive oil and the lemon zest and juice; create a vinaigrette/paste. (If you don't have a mortar and pestle, you can use a bowl and a large fork.) Combine the vinaigrette with the farro.
5. Mix the zucchini with the farro. Add the Parmesan shavings, chives, parsley, and pumpkin seeds. Adjust the lemon juice to taste, if necessary. Serve warm or at room temperature.

Summary:

• Calories: 2812 kcal
• Fat: 146 g
• Protein: 128 g
• Carbs: 274 g
• Potassium: 3536 mg
• Magnesium: 975 mg