Burnt Broccoli Farro With Smashed Olives
Ingredients
- Kosher salt
- 1 cup pearled farro, rinsed
- 1 small red onion, thinly sliced
- 1/4 cup freshly squeezed lime juice (from about 2 limes)
- 5 tablespoons extra-virgin olive oil, divided
- 1 small head broccoli, florets cut into small, bite-sized pieces (about 4 cups)
- 1 cup castelvetrano olives, smashed and pits removed, divided
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tahini
- 1/2 cup crumbled feta
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