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Bring the vegetable stock, farro, kosher salt, and bay leaves to a boil over high heat in a medium saucepan. Reduce the heat and allow the farro to simmer for 30 minutes or until tender and no stock remains.
Remove the farro from the heat and allow it to cool before adding to a large bowl. Remove the bay leaves and discard.
Preheat oven to 400 degrees F.
Toss the asparagus, broccolini, and radishes with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them in a single layer across one (or two if necessary) parchment-lined baking sheets. Nestle the lemon halves onto the baking sheet, cut side up.
Roast the vegetables in the oven for 15 minutes or until the radishes are fork tender and the broccolini is slightly charred.
Add the roasted vegetables to the bowl of farro.
Mix the remaining tablespoon of olive oil with the wholegrain mustard, the juice from the roasted lemon, the remaining teaspoon of kosher salt, and 1 tablespoon of water. Whisk to combine.
Drizzle the vegetables and farro with the dressing and top with the dill and chives. Toss lightly to combine and serve immediately or chill in the refrigerator.