1 pkg Yves “chickn” nuggets
½ tsp. (2 mL) dried thyme
½ tsp. (2 mL) dried oregano
¼ tsp. (1 mL) garlic powder
1 tsp. (5 mL) olive oil
1 cup (250 mL) cooked farro
1 tbsp. (15 mL) apple cider vinegar
½ cup (125 mL) halved cherry tomatoes
½ cup (125 mL) finely diced cucumber
1/3 cup (80 mL) finely chopped parsley
2 tsp. (10 mL) fresh lemon juice
Salt and pepper to taste
¼ cup (60 mL) pitted black olives
Micro greens or sprouts for garnish
Tahini dressing
¼ cup (60 mL) tahini
1 tbsp. (15 mL) fresh lemon juice
1 tbsp. (15 mL) maple syrup
¼ tsp. (1 mL) ground cumin
3 tbsp. (15 mL) water
Salt to taste
Preheat oven to 400°F. Line a baking tray with parchment paper; set aside.
In a medium size bowl stir together thyme, oregano, garlic powder and olive oil. Toss nuggets in spices and spread onto prepared baking tray. Cook for 20 minutes, flipping nuggets at 10 minutes.
In a small bowl stir together cooked farro and apple cider vinegar; set aside.
Tahini Dressing: In a small bowl whisk together tahini sauce, lemon juice, maple syrup, cumin and water. Season with salt to taste; set aside.
In a small bowl stir together cucumber, parsley and lemon juice. Season with salt and pepper.
Prepare bowls: Divide cooked farro, tomatoes, parsley and cucumber salad, olives and nuggets between two bowls. Drizzle with Tahini dressing and garnish with micro greens.
Cook farro in vegetable broth for more flavour.
