Ingredients
VEG 
10 minutes preparation time + 20 minutes cooking time 
4-6 Salad
- 2 handfuls fresh rocket/arugula
- 1 small head radicchio, roughly chopped
- 1 small bulb fennel, thinly sliced (keep the fennel fronds (fluffy green parts) to sprinkle over the salad at the end)
- Juice of 1/2 lemon
- 2 oranges, skin removed and sliced into rounds or half moons
- 1 shallot, thinly sliced
- 1/4 cup toasted almonds, flaked or slivered
- 1 cup cooked farro (cooked per packet instructions), cooled
Honey mustard tahini dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons hulled tahini
- 2 tablespoons red wine vinegar
- Juice of 1/2 a lemon
- 1/2 teaspoon sea salt
Method
Creamy green tahini dressing
- Add all of the dressing ingredients into a small jar, shake to combine then set aside. Alternatively, whisk the ingredients together in a small bowl until smooth.
- On a large serving plate arrange the rocket and radicchio.
- Thinly slice the fennel and squeeze over the juice of half a lemon to prevent browning.
- Arrange the fennel over the salad.
- Next, add half of the sliced orange.
- Spoon the cooked and cooled farro into pockets of the salad, gently lifting up parts and almost ‘tucking’ the farro into the salad.
- Add the remaining sliced orange.
- Sprinkle over the sliced shallot, toasted almonds, and fennel fronds.
- Drizzle over a few spoonfuls of the honey mustard dressing and serve.
NOTE: Serve the remaining dressing alongside the salad for anyone who would like to add extra to their dish. Any remaining dressing can be refrigerated for up to a week.
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