Half Baked Harvest · by Tieghan Gerard★ 4.6 (41)
Farro Tabbouleh with Burrata and Hummus
NUTRITION · PER SERVING25M COOK
CAL 47%·PRO 60%
CARBS 80G34% OF CAL
21G FIBER47G OTHER11G TOTAL SUGAR
FAT 59G56% OF CAL
14G SAT45G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh farro salad with asparagus, tomatoes, blueberries, and herbs, served with hummus and creamy burrata. A beautiful sharing platter for entertaining.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Bobs Red Mill Farro
- 1 bunch asparagus, ends trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh blueberries
- 2 Persian cucumbers, sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup roasted pistachios, shelled and roughly chopped
- 1/4 cup toasted sunflower seeds
- 1/4 cup olive oil, plus more for drizzling
- 1 garlic clove, minced or grated
- flakey sea salt and pepper
- 2 cups plain hummus
- 8 ounces burrata cheese
At a glance
PER SERVING · TIME 25M
CAL 47%·PRO 60%
CARBS 80G34% OF CAL
21G FIBER47G OTHER11G TOTAL SUGAR
FAT 59G56% OF CAL
14G SAT45G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1050mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 286mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.