Ingredients
S2 tablespoons tahini
Zest and juice of 1 lemon
½ teaspoon turmeric, divided
¼ teaspoon garlic powder
6 tablespoons extra-virgin olive oil, divide
Salt and freshly ground black pepper
¼ cup farro
½ cup cooked black beans
½ teaspoon cumin
6 ounces salmon
1½ teaspoons smoked paprika
½ teaspoon coriander
4 lettuce leaves
½ avocado, thinly sliced
2 Spring onions, thinly sliced
¼ Chile, thinly sliced
STEP 1
In a small bowl, whisk together the tahini, lemon zest, lemon juice, ¼ teaspoon of the turmeric and the garlic powder. Gradually add 3 tablespoons of the olive oil and whisk until the dressing is thick and well emulsified. Season with salt and pepper.
STEP 2
Bring the farro and 1 cup water to a simmer in a small pot over medium heat. Reduce the heat to low and simmer until the farro is very tender, 20 to 25 minutes. Set aside.
STEP 3
Combine the beans, 1 tablespoon of the olive oil and the cumin in a small bowl. Set aside.
STEP 4
Season the salmon with the smoked paprika, coriander, remaining ¼ teaspoon turmeric, salt and pepper. Heat the remaining 2 tablespoons olive oil in a medium-size nonstick skillet over medium heat. Add the salmon and cook, undisturbed, until browned on one side and just opaque in the center, about 5 minutes.
STEP 5
Place the lettuce leaves in the base of your serving bowl. Top with the farro, black beans and salmon. Garnish with the avocado, spring onions and sliced chile; drizzle with the dressing.
Recipe by Pow wow