Lettuce Cups with Roasted Radish and Farro - Forks Over Knives

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)