Miso-Maple Broccoli Farro Tray with Sesame Crunch

Miso-Maple Broccoli Farro Tray with Sesame Crunch 🥦🍋 Roasty broccoli, chewy farro, glossy savoury-sweet glaze and crisp sesame crumbs - this is a simple tray dinner with proper texture. It is warm, bright, filling, and easy to prep in parts. 🌿 Yield: serves 3-4 Time: about 40 minutes Ingredients For the tray: - 2 large heads broccoli, cut into medium florets - 2 tablespoons olive oil - 1/2 teaspoon fine sea salt - 1/2 teaspoon black pepper - 2 1/2 cups cooked farro, warm - 3 scallions, thinly sliced - 1 lemon, cut into wedges - 1/3 cup thick plain yogurt, Greek-style if possible - Chilli flakes, optional For the miso-maple glaze: - 2 tablespoons white miso - 1 1/2 tablespoons maple syrup - 2 tablespoons lemon juice - 1 small garlic clove, finely grated - 1 tablespoon olive oil - 2-3 tablespoons hot water, to loosen For the sesame crunch: - 1/2 cup panko breadcrumbs - 2 tablespoons sesame seeds - 1 tablespoon olive oil - Pinch of salt Method 1. Heat the oven to 220C / 425F. Put a large baking tray in the oven while it heats. A hot tray helps the broccoli catch at the edges instead of steaming. 2. Whisk the glaze. In a small bowl, mix the white miso, maple syrup, lemon juice, grated garlic and olive oil. Add hot water 1 tablespoon at a time until the sauce is glossy and spoonable. It should taste savoury first, then gently sweet and bright. 🍯 3. Roast the broccoli. Toss the florets with olive oil, salt and pepper. Spread them over the hot tray in one layer. Roast for 18-22 minutes, turning once, until the edges are deeply golden and the stems are tender but not soft. 4. Season the farro. While the broccoli roasts, stir the warm cooked farro with about half of the miso-maple glaze. Let it sit for a few minutes so the grains absorb the sauce. If your farro is cold, warm it gently first so it takes the dressing better. 5. Make the crunch. Put panko, sesame seeds, olive oil and a pinch of salt in a small pan. Toast over medium heat for 4-6 minutes, stirring often, until golden, nutty and dry-crisp. Tip it onto a plate so it does not keep browning in the hot pan. 6. Assemble. Spoon the glazed farro onto a platter or keep everything on the tray. Add the roasted broccoli, drizzle with the remaining glaze, then spoon over yogurt or serve it in little pools around the grains. 7. Finish with scallions, sesame crunch, lemon wedges and a few chilli flakes if you like heat. Serve warm, with extra yogurt on the side. ✨ Serving and storage tips - Add roasted chickpeas, grilled halloumi or a fried egg if you want extra protein. - Cooked farro keeps well for 3 days in the fridge. - The sesame crunch can be made a day ahead and kept airtight at room temperature. - Reheat the farro and broccoli gently, then add yogurt and crunch after warming so the textures stay clear. Save this for an easy vegetarian tray dinner that is glossy, green and properly satisfying. 🥦 Tasteloom.club - easy recipes for everyday cravings