Roasted & Raw Radish Farro Salad

1

Preheat the oven to 425℉.

2

Bring a large pot of salted water to a boil and add the farro. Cook until tender, about 20 to 30 minutes, taste to determine when it's done, it shouldn't be mushy. Once done cooking, drain and rinse with water.

3

Meanwhile, halve about ¾ of the radishes and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 20 to 25 minutes, until browned and fork tender.

4

Thinly slice the remaining radishes on a mandolin and set aside. Thinly slice the shallot on a mandolin.

5

In a small bowl, whisk together the olive oil, lemon juice and zest and honey. Season with salt and pepper and set aside.

6

In a large salad bowl, add the farro, roasted radishes, raw radishes, shallot, olives and pistachios. Pour the dressing in and toss well to combine. Fold in the mint, dill and feta and toss gently.

7

Serve and enjoy!