Ancient Grain Bowl

Rinse and dry all produce. Preheat the oven to 450 °F. Add the fregola rustica, 2½ cups water, and a pinch of salt to a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer and cover. Cook until the fregola is tender, about 15 to 20 minutes.

Thinly slice the cucumbers into rounds and add to a large bowl. Pick the dill fronds from the stems and finely chop. Halve the lemons. To the bowl add the chopped dill, dried mint, Kite Hill yogurt, juice from one of the lemons, and a pinch of salt. Toss cucumbers in the yogurt dressing, making sure to coat completely.

Trim the green beans and the scallions. Cut the scallions into 2 inch pieces. Combine the scallions, green beans and cherry tomatoes on a baking sheet and toss with 2 tbsp olive oil, za’atar seasoning, and a pinch of salt and pepper. Roast vegetables until tender and lightly caramelized, about 10 to 12 minutes.

To a large bowl, add the spinach, 4 tsp olive oil, and the juice from the remaining lemon. Add a pinch of salt and pepper, and toss to combine. Halve the kalamata olives.

Once the fregola rustica is ready, stir in 2 tsp olive oil, and season with salt and pepper.

Divide the spinach between four large bowls. Top with fregola rustica, za’atar roasted vegetables, and yogurt marinated cucumbers. Finish bowls with kalamata olives and walnuts. Bon appetit!