Sprouting Broccoli Salad

Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat.

Thinly slice the Brussels sprouts, discarding the tough stem. Trim and thinly slice the mini sweet peppers into rounds. Peel and mince or grate the garlic. Zest and halve the lemon.

Place a large skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the minced garlic, broccoli florets, and a pinch of salt and pepper. Cook, tossing infrequently, until the broccoli is browned in places and crisp-tender, about 4 to 6 minutes. Turn off the heat, add just the lemon zest, and toss.

In a blender, combine just 2 tbsp (4 tbsp) lemon juice, hemp seeds, white miso paste, ¼ cup (½ cup) water, and 2 tbsp (4 tbsp) olive oil. Blend on high until the miso power dressing is smooth. Season to taste with salt.

Transfer the seared broccoli to the large bowl with the Brussels sprouts. Add 3 tbsp (6 tbsp) miso power dressing and sunflower seeds and toss to combine.

Divide the farro between plates or bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Sprinkle with sliced peppers. Dig in!