with Apple Sage Sausage & Tzatziki Cucumber Salad
- ½ cup farro
- 2 Field Roast® smoked apple sage sausages
- 1 shallot
- 2 garlic cloves
- 2 mini sweet peppers
- 13.4 oz chickpeas
- ¼ oz fresh dill
- 1 cucumber
- 1 lemon
- ¼ cup Forager® Project Cashewgurt®
- 3 tbsp (6 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan
- Large nonstick skillet
Add the farro to a small saucepan and cover with cold water. (The water should be at least 1 inch over the farro.) Bring to a boil, reduce heat to low, and cook until the grains are tender, 15 to 18 minutes. Drain any excess water.
Remove the apple sage sausages from the wrapper and thinly slice into rounds. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer the crispy sausage to a plate.
Peel and mince the shallot(s) and garlic. Trim, deseed and mince the mini sweet peppers. Return the skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add the minced shallot, half of the minced garlic, and a pinch of salt and pepper and cook until the shallot is softened, 2 to 3 minutes.
Drain and rinse the chickpeas. Add the cooked farro, diced mini sweet peppers, and chickpeas to the skillet and season with salt and pepper. Cook until the farro is crispy in places, 3 to 4 minutes.
Pick and roughly chop the dill fronds. Thinly slice the cucumber(s). Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Add the cucumber, remaining minced garlic, chopped dill, half the lemon juice, just ¼ cup (½ cup) Cashewgurt, and a pinch of salt and pepper to a medium bowl. Stir the tzatziki cucumber salad to combine.
Top the crispy farro with the sliced apple sage sausage and cook until hot. Divide the Mediterranean skillet with apple sage sausage between plates and serve with tzatziki cucumber salad and lemon wedges. Dig in!