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® Organic Dairy-free Cashewmilk Yogurt
- 3 tbsp (6 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan
Add farro to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to low, and cook until grains are tender, 15 to 18 minutes. Drain any excess water.
Remove 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 sliced sausage and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer crispy sausage to a plate.
Peel and mince the shallot(s) and garlic. Trim, deseed, and dice the mini sweet peppers. Return skillet to medium-high heat with 2 tbsp (4 tbsp) olive oil. Add minced shallot, just half 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 cooked farro, diced mini sweet peppers, and chickpeas to the skillet and sprinkle with salt and pepper. Cook until 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 remaining minced garlic, chopped dill, sliced cucumber, lemon juice, just ¼ cup (½ cup) yogurt, and a pinch of salt and pepper to a medium bowl. Stir the tzatziki cucumber salad to combine.
Top the crispy farro with 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!