Farro and Broccoli Rubble Salad with Cilantro and Jalapeno

A riff off of this NYT Cooking recipe.

• Kosher salt

• Olive oil

• ½ cup farro

• 1-2 bunches broccolini, washed and roughly chopped

• ¼ cup cilantro, chopped

• ¼ cup toasted salted pumpkin seeds

• ½ of a jalapeno, minced

• 1 Tbsp fresh lemon juice

• 1 clove garlic, minced

• 1 avocado, diced

Bring a pot water to boil with a large pinch of salt. Add farro and cook until al dente, then drain and transfer to a large bowl.

While the farro cooks, toss the broccolini with olive oil and a sprinkle of salt. Spread on a baking sheet and broil for several minutes until pieces are starting to brown and soften. Scrape into the bowl with the farro, and add the cilantro, pumpkin seeds, and jalapeno.

In a small bowl, whisk together lemon juice, garlic and a pinch of salt. Slowly add in a drizzle of olive oil (about 2 Tbsp) while whisking. Taste and season with more salt as needed, and add a good grind of fresh pepper. Drizzle over the broccoli and farro and toss everything to coat it well. Taste again and add salt if needed.

Serve with fresh avocado.