Mediterranean skillet

Ingredients

• 1 cup farro
• 8 vegan sausages
• 2 shallots
• 4 garlic cloves
• 4 mini sweet peppers
• 2 cans chickpeas
• Fresh dill
• 1 medium cucumber
• 2 lemons
• 1/2 cup dairy-free yogurt
• Olive oil
• Salt and pepper

Instructions

1. Add the farro to a small saucepan and cover with cold water. (The water should be at least 1 inch over the farro.) Bring to a boil, reduce heat to low, and cook until the grains are tender, 15 to 18 minutes. Drain any excess water.
2. Grill sausage on BBQ, slice and set aside.
3. Peel and mince the shallots and garlic. Trim, deseed and mince the mini sweet peppers. Return the skillet to medium-high heat with 4 tbsp olive oil. Add the minced shallot, half of the minced garlic, and a pinch of salt and pepper and cook until the shallot is softened, 2 to 3 minutes.
4. Drain and rinse the chickpeas. Add the cooked farro, diced mini sweet peppers, and chickpeas to the skillet and season with salt and pepper. Cook until the farro is crispy in places, 3 to 4 minutes.
5. Pick and roughly chop the dill fronds. Thinly slice the cucumber(s). Halve the lemons, juice 1 lemon, and divide the other lemon into wedges. Add the cucumber, remaining minced garlic, chopped dill, half the lemon juice, ½ cup yogurt, and a pinch of salt and pepper to a medium bowl. Stir the tzatziki cucumber salad to combine.
6. Top the crispy farro with the sliced vegan sausage and cook until hot. Divide the Mediterranean skillet between plates and drizzle with tzatziki cucumber salad and lemon wedges.

We created a mediterranean platter and added all kinds of goodies to the plate served with this dish (falafel recipe to follow).