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Burnt Broccoli Farro with Smashed Olives
Ingredients
  • Kosher salt
  • 1 cup pearled farro, rinsed
  • 1 small red onion, thinly sliced
  • ¼ cup freshly squeezed lime juice (from about 2 limes)
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 small head broccoli, florets cut into small, bite-sized pieces (about 4 cups)
  • 1 cup castelvetrano olives, smashed and pits removed, divided
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tahini
  • ½ cup crumbled feta
Steps
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