Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared tofu bowls.
from Bon Appétit.
- ½ cup farro, barley, or quinoa
- Kosher salt
- 1 acorn squash (about 1¼ pounds), cut into 1¼-inch wedges
- 1 large red onion, root end attached, cut into ¾-inch wedges
- ¼ cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 lemon, halved
- 2 Tablespoons tahini
- 2 teaspoons honey or agave
- Freshly ground black pepper
- 2 large eggs
- 1 cup cilantro leaves with tender stems, coarsely chopped
- Preheat oven to 450º. Toast farro in a small pot over medium heat, stirring often, until slightly darkened and kernels begin to make a popping noise, 4–6 minutes. Pour in enough cold water to cover farro by 1″ and throw in a big pinch of salt; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tender, 20–25 minutes. Drain and transfer to a medium bowl.
- Meanwhile, toss squash and onion with ¼ cup oil on a parchment-lined rimmed baking sheet. Season with salt and toss again. Roast, turning squash halfway through, until golden brown and tender, 15–20 minutes.
- Finely grate zest of 1 lemon half into a small bowl. Squeeze in juice from both lemon halves (you should get about 3 Tbsp.). Stir in tahini, honey, 1 Tbsp. oil, and 1 Tbsp. warm water; season with salt. Transfer 2 Tbsp. tahini sauce to farro; season with salt and pepper and toss to coat.
- Heat remaining 2 Tbsp. oil in a medium nonstick skillet over medium-high. Fry eggs (oil should be bubbling around edges), basting whites with a spoon to get them puffy, if desired, and rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
- Divide remaining tahini sauce among plates. Top with farro mixture. Fold cilantro into squash mixture, then arrange over grains. Top with fried eggs; season with pepper.