grilled butter lettuce bowl with farro

ingredients

4 servings

1 package organicgirl® butter, baby! ^♥
½ cup organicgirl® lemon agave dressing
1½ cups farro
½ teaspoon fine sea salt
1 red bell pepper, cut into 4 large pieces
1 avocado, thinly sliced
4 red radishes, thinly sliced
¾ cup crumbled feta cheese
⅓ cup toasted pumpkin seeds

substitutions

^♥ substitute with romaine heart leaves

directions

1. in a medium saucepan combine farro, salt, and 3 cups water. bring to a boil, cover, reduce the heat and simmer until tender, about 20 minutes. remove from heat and let stand 10 minutes.

2. prepare a hot grill fire or heat a grill pan over medium heat until hot. place bell pepper on grill and cook, turning, until lightly charred on all sides. transfer to a plate.

3. place butter lettuce leaves on grill very briefly, just until very lightly charred and wilted.

4. cut pepper into thin strips.

5. drain off any excess water from farro and spread on a serving plate. top with lettuce, peppers, avocado, radishes, feta and pumpkin seeds. drizzle with dressing.