1

Prepare the farro: rinse farro. Bring a large pot of water to a boil. Add farro and reduce heat to medium-high and cook uncovered until soft, about 30 minutes. Strain.

2

Make the lemon tahini dressing: add olive oil, lemon juice, garlic, tahini, salt and pepper to a small bowl and whisk to combine. Set aside.

3

Assemble the salad: add the kale, cooked farro, Parmesan cheese and walnuts to a large bowl. Add dressing and toss to coat.

4

Serve, topped with additional Parmesan if desired. Keeps in the fridge in an airtight container for 2-3 days.

5

Substitutions: Substitute farro for grain of your choice. Bulgar or quinoa would work well. Swap kale for leafy green of your choice, although I recommend sticky with a hearty green such as collard greens.