Caramelised fennel grain bowl
Adapted from Not Without Salt
If you're making this in advance (and it's a great thing to make ahead of time, like on Sunday night for weekday lunches), leave off the mint leaves til serving as they have a tendency to go black once cut.
1 cup farro
2 cups water
1/4 cup olive oil, divided
1 fennel bulb, roughly chopped
1/2 tablespoon sugar
1 tablespoon harissa (more to taste)
juice and zest from 1 small lemon (more or less to tase)
1/4 cup pistachios, lightly toasted
5 dates, pitted and roughly chopped (I used dried but fresh would be delicious)
1/4 cup packed mint leaves, roughly chopped
1/4 cup crumbled fetta
salt and pepper, to taste
Cook the farro with the water and salt until just tender but still has a bit of bite, about 45 minutes. Drain and cool.
In a large skillet add 2 tablespoons olive oil, the fennel and sprinkle in the sugar. Cook until the fennel is tender and deeply caramelised; copper in color, about 5 to 7 minutes over medium high heat.
In a large bowl add the farro, caramelised fennel, remaining 2 tablespoons olive oil, harissa and lemon zest and juice. Stir to combine.
Toss the farro with the remaining ingredients. Taste and adjust seasonings to your liking.