Charred Apricot Farro with Herbed Labneh Swirl

Ingredients

• farro1 cup
• apricots, halved and pitted6
• olive oil2 tbsp
• labneh1 cup
• mint, finely chopped2 tbsp
• dill, finely chopped2 tbsp
• lemon zest1 tsp
• lemon juice2 tbsp
• pistachios, toasted and chopped1/3 cup
• sea salt1 tsp
• black pepper1/2 tsp

Method

1. 1Cook the farro in salted water until tender but chewy, then drain and cool slightly.
2. 2Toss the apricot halves with 1 tablespoon olive oil and sear them cut-side down in a hot skillet until deeply browned.
3. 3Stir the mint, dill, lemon zest, lemon juice, remaining olive oil, salt, and pepper into the labneh.
4. 4Spread the herb labneh across a platter or shallow bowls.
5. 5Pile the farro over the labneh, then add the charred apricots on top.
6. 6Finish with chopped pistachios and any juices from the skillet.
7. 7Serve warm or at room temperature.

Tips

• If your apricots are very ripe, sear them briefly so they keep their shape.
• Add a spoonful of warm water to the labneh if you want a looser sauce-like texture.

Nutrition