Tasteloom Recipe 304: Toasted Sesame Green Bean Farro Salad With Miso Yogurt

Toasted Sesame Green Bean Farro Salad with Miso Yogurt 🌿🥣 This salad is built around warm-cool contrast: chewy farro, blistered green beans, crisp cucumber, peppery radishes and a cold miso-yogurt spoon that makes everything creamy without feeling heavy. Toasted sesame adds nutty crunch, while lemon and herbs keep it bright enough for lunch, dinner prep, or a fresh side plate. ✨ Yield: 3-4 servings Time: about 35 minutes Ingredients: - 220 g pearled farro - 450 g green beans, trimmed - 2 tbsp olive oil, divided - 2 tbsp sesame seeds, plus extra to finish - 1/2 tsp fine sea salt, plus more to taste - Black pepper - 1 small cucumber, thinly sliced or shaved into ribbons - 5-6 radishes, thinly sliced - 3 scallions, thinly sliced - Small handful dill, parsley or coriander, chopped - Zest of 1 lemon - Lemon wedges, to serve For the miso yogurt: - 220 g thick Greek yogurt - 1 tbsp white miso - 1 tbsp lemon juice - 1 tsp rice vinegar - 1 tsp honey or maple syrup - 1 small garlic clove, finely grated - 1 tbsp olive oil - 1-2 tbsp cold water, only if needed - Black pepper Method: 1. Cook the farro in well-salted simmering water for 22-28 minutes, or until tender but still chewy. Drain very well, then spread it on a plate for 5 minutes so the steam fades. This keeps the salad from turning watery. 2. While the farro cooks, heat the oven to 230C / 445F or warm a wide skillet over medium-high heat. Toss the green beans with 1 tablespoon olive oil, salt, pepper and 1 tablespoon sesame seeds. 3. Roast or sear the beans for 8-12 minutes, turning once or twice, until they are vivid green with blistered spots and a crisp-tender bite. Avoid overcooking; they should still snap slightly. 4. Stir the yogurt with white miso, lemon juice, rice vinegar, honey, garlic, olive oil and black pepper. Add a splash of cold water only if you want it looser. Taste before salting because miso already brings salt. 5. Toss warm farro with the remaining olive oil, cucumber, radishes, scallions, herbs, lemon zest and the hot green beans. Add a squeeze of lemon and more pepper. 6. Spoon the salad into bowls, add generous swipes or dollops of miso yogurt, then finish with extra toasted sesame, herbs and lemon wedges. 🥒 Serving and storage: - Serve warm, room temperature, or chilled. - For meal prep, keep the miso yogurt in a separate small container and spoon it on just before eating. - Add crispy chickpeas, soft-boiled eggs, grilled halloumi or smoked fish if you want a more filling plate. - Leftover salad keeps 2 days in the fridge; refresh with lemon and herbs before serving. Save this one for a bright, nutty grain salad that still feels creamy. 💚