close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 8 cups filling

These lettuce cups make a fun handheld appetizer or light meal. Roasting the radishes helps to mellow their peppery flavor. Chewy farro brings meaty substance, walnuts add a satisfying crunch, and a drizzle of creamy tahini dressing brings it all together.

Lettuce Cups with Roasted Radish and Farro on a gray countertop

Ingredients

  • 1½ lb. radishes, trimmed and quartered
  • 1 medium sweet onion, cut into thin wedges
  • 2 Tbsp. apple cider vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1¼ cups dry farro
  • ¼ cup lemon juice
  • 3 Tbsp. tahini
  • 1 small clove garlic
  • 8 baby romaine leaves
  • 1 Tbsp. chopped toasted walnuts
  • Lemon wedges (optional)

Instructions

  1. Preheat oven to 425°F. Place radishes and onion on a 15×10-inch baking pan. Drizzle with vinegar; toss to coat. Season with salt and pepper. Roast vegetables 30 to 35 minutes or until tender and lightly browned, stirring once.
  2. Meanwhile, in a medium saucepan combine 3 cups water and the farro. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender. Drain if necessary.
  3. Meanwhile, for tahini sauce, in a blender combine lemon juice, tahini, garlic, and ½ cup water. Cover and blend until smooth. Season with salt and pepper.
  4. In a large bowl combine radish mixture, cooked farro, and tahini sauce; toss to coat. Serve in baby romaine leaves and top with walnuts. If desired, serve with lemon wedges.
tags:

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

Lettuce Cups with Roasted Radish and Farro on a gray countertop see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap