Grilled Grape Tabbouleh with Tahini Sauce

Grilled Grape Tabbouleh with Tahini Sauce

from foodandwine.com
Side Dish
609 kcal / serving

This farro tabbouleh swaps farro for the bulgur and replaces the tomatoes with grilled grapes for a hearty Middle Eastern-inspired side dish.

Ingredients

  • 1 ¼ poundsseedless grapes (such as muscat)
  • 3 tablespoonsred wine vinegar (such as california cabernet)
  • ½ teaspoonhoney
  • ½ teaspoondijon mustard
  • ¼ teaspoonfine sea salt, plus more to taste
  • black pepper, plus more to taste
  • ⅓ cupextra-virgin olive oil
  • 2 cupscooked farro
  • ¼ cuppacked fresh flat-leaf parsley leaves
  • ¼ cuproughly chopped fresh mint
  • ¼ cupthinly sliced red onion (about 1 small onion)
  • ¼ cuphoney-roasted peanuts
  • ⅓ cuptahini
  • 2 tablespoonsfresh lemon juice, plus more if needed (about 1 medium lemon)
  • 2 tablespoonswater, plus more if needed
  • ¼ teaspoonfine sea salt, plus more to taste

Directions

  1. 1

    Preheat grill to high (450°F to 500°F). Arrange grapes in a single layer in a large grill basket. Grill grapes, uncovered, turning once, until charred and softened, 3 to 5 minutes per side. (Alternatively, you can roast grapes in the oven.) Transfer grapes to a large heatproof bowl, and let cool slightly, 5 to 10 minutes.

  2. 2

    Combine 1/4 cup grilled grapes, vinegar, honey, mustard, salt, and pepper in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until combined, about 1 minute. With blender running, pour oil in a thin, steady stream until mixture emulsifies, about 1 minute. Season vinaigrette with salt and pepper to taste.

  3. 3

    Toss together 1/4 cup vinaigrette, farro, parsley, mint, onion, peanuts, and remaining grilled grapes. Season with salt and pepper to taste. Set aside. (Reserve remaining vinaigrette for another use.)

  4. 4

    Whisk together tahini, lemon juice, 2 tablespoons water, and salt in a medium bowl until well combined. Whisk in additional lemon juice and water, if needed, until consistency is reminiscent of mayonnaise. Season with salt to taste. Divide tahini sauce evenly among 4 plates or bowls, spreading in an even layer on bottom of plate or bowl. Divide grape mixture evenly among plates or bowls. Serve immediately.