Eggplant, Pomegranate and Farro Salad

Ingredients

• 1 T olive oil
• 1 small shallot, minced
• 1 1/2 cups pearled farro, rinsed and drained
• 3 – 4 cups of chicken broth, vegetable broth or water
• 1/4 cup lemon juice (about 1 lemon)
• 1/4 cup olive oil
• Kosher salt
• fresh ground pepper
• 3 medium to large eggplants, sliced into 3/4″ disks
• Olive oil
• Salt
• pepper
• 1 cup tahini
• 1/2 – 3/4 cup ice water
• Zest and juice of 1 lemon (about 1/4 cup lemon juice)
• 1/4 cup Greek yogurt (optional if you want to keep vegan)
• 1 garlic clove, grated with a fine microplane
• 1 t ground cumin
• Chili flakes to taste
• 4 ounces of baby spinach
• Splash olive oil
• Squeeze of lemon
• 1 1/2 cups + pomegranates (you can’t have too many)
• A handful of fresh mint, roughly chopped
• A handful of fresh dill, roughly chopped
• A handful of fresh parsley, roughly chopped
• A handful of basil, roughly chopped
• 1 cup roasted pistachio seeds
• A couple pinches of sumac