Grilled Chicken & Farro Salad with Lemon Tahini Dressing

This grilled chicken and farro salad is vibrant, filling, and packed with fresh flavour. It combines tender, spiced chicken with chewy grains, crisp vegetables, and a creamy lemon tahini dressing that ties everything together. It’s ideal for a nourishing lunch or a relaxed dinner and holds up well if prepared ahead.

Ingredients
1 cup farro
2 cups water or vegetable stock
2 chicken breast fillets
Olive oil
Salt and cracked black pepper
1 teaspoon ground cumin
1 Lebanese cucumber, sliced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
2 cups mixed leafy greens
Fresh herbs (mint, coriander, parsley)
Sesame seeds, to garnish
Lime wedges, to serve

Lemon Tahini Dressing
¼ cup tahini
Zest and juice of 1 lemon
1 small garlic clove, finely chopped
2 tablespoons olive oil
2–4 tablespoons warm water
Salt to taste

Method
Rinse the farro well and cook it in water or stock according to packet instructions until tender but still chewy. Drain and set aside to cool slightly.

Brush the chicken with olive oil and season with salt, pepper, and cumin. Grill or pan-sear over medium heat for 4–5 minutes per side, until cooked through and lightly charred. Rest briefly, then slice.

To make the dressing, whisk together the tahini, lemon zest and juice, garlic, olive oil, salt, and enough warm water to create a smooth, pourable consistency.

In a large bowl, combine the farro, cucumber, tomatoes, red onion, leafy greens, and herbs. Top with sliced chicken, drizzle generously with dressing, and finish with sesame seeds and lime wedges. Serve fresh.