Charred Snap Pea and Radish Harvest Bowl

How to Make Charred Snap Pea and Radish Harvest Bowl

Total time: 35 min · Yields 4 servings

1. 1

   Cook the Grains

   In a medium saucepan, bring the vegetable broth and salt to a boil. Add the pearled farro, reduce heat to a simmer, and cover. Cook for 15-20 minutes or until the grains are tender but still have a slight bite. Drain any excess liquid and spread the farro on a baking sheet to cool slightly.

2. 2

   Char the Snap Peas

   Heat 2 tablespoons of olive oil in a heavy cast-iron skillet over high heat. Add the sugar snap peas in a single layer. Let them sit undisturbed for 2-3 minutes until they develop dark charred spots. Toss briefly for another 60 seconds and remove from heat. They should be smoky but still crisp.

3. 3

   Whisk the Dressing

   In a small glass jar or bowl, combine the lemon juice, zest, minced mint, honey, mustard, and olive oil. Whisk vigorously (or shake the jar) until the ingredients are emulsified. Season with black pepper.

4. 4

   Assemble the Bowl

   In a large mixing bowl, toss the cooked farro with the arugula and a drizzle of the dressing. Divide the mixture into four bowls. Top with the charred snap peas, sliced radishes, and diced cucumbers.

5. 5

   Garnish and Serve

   Sprinkle the crumbled feta over each bowl. Drizzle the remaining vinaigrette generously over the toppings. Finish with a few extra torn mint leaves and serve immediately.