Ingredients:
• 1 bunch broccolini, trimmed
• 5 tablespoons olive oil, divided
• 2 tablespoons apple cider vinegar
• 1 tablespoons whole grain mustard
• ½ bunch curly kale, ribs and stems removed, leaves torn into 2” pieces (about 8 cups)
• 8 oz. brussel sprouts, trimmed, thinly sliced lengthwise
• ½ cup roasted sunflower seeds, divided
• ½ cup hummus
• 1 avocado, quartered lengthwise
• ¼ cup preserved lemon, chopped
• 1 tablespoons toasted sesame seeds
• 1 cup farro
• Salt & Pepper to taste
Instructions:
1. Preheat oven to 500 degrees.
2. Add 2 cups water to a medium saucepan and bring to a boil. Add farro and a sprinkle of salt. Cook until softened, but not overcooked, 10 min for quick farro, 20 for regular. Drain if needed and set aside.
3. Toss broccolini with 1 tablespoon oil on a rimmed baking sheet and season with salt. Roast in oven, turning occasionally, until crisp-tender and charred in spots, 8-10 minutes. Let cool, then coarsely chop.
4. Whisk vinegar, mustard, and remaining 4 tablespoons oil in a large bowl until emulsified; season with salt. Add kale and brussel sprouts and toss to coat; season with salt. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 tablespoons sunflower seeds; toss again.
5. Swipe some hummus along platter with a spoon. Place farro in the middle. Top with kale/sprout mixture and avocado. Sprinkle with preserved lemon, sesame seeds and remaining sunflower seeds. Enjoy!