Farro Broccoli Bowl with Lemony Tahini

1. Cook Farro and Eggs

Bring a pot of salted water to a boil for the farro. Add the rinsed and drained farro, letting it cook until tender yet retains a bit of chew, approximately 20 to 40 minutes. Gently place the eggs into the pot once water begins to boil, and set a timer for 6 to 7 minutes for perfect jammy yolks. Transfer eggs into a bowl of cold water to stop the cooking process.

2. Prepare Lemony Tahini Dressing

Whisk together fresh lemon juice, minced garlic, a pinch of kosher salt, tahini, and slowly drizzle in olive oil while whisking to create a creamy emulsion full of flavor.

3. Broil Broccoli

Toss broccoli florets and stems with olive oil, soy sauce, and toasted sesame oil, then spread them on a rimmed baking sheet. Broil for 2 to 5 minutes until the florets are charred to a nutty, smoky flavor. Keep a watchful eye to avoid burning.

4. Assemble the Bowl

Mix the cooked farro with the lemony tahini dressing in a bowl, adjust seasoning with salt or olive oil if needed. Slice the soft-boiled eggs. In each bowl, lay a foundation of dressed farro, arrange the charred broccoli, eggs, and optionally, thinly sliced turnips or radishes. Sprinkle with scallions, lemon juice, and sesame seeds. Add hot sauce or green chiles for heat if desired.