Tahini Miso Grain Bowl

Ingredients

• 180g farro (or freekeh, pearl barley, whatever's in the cupboard)
• 1 large head of broccoli, cut into florets
• 2 eggs
• 3 tbsp tahini
• 1 tbsp white miso
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp maple syrup
• 1 small garlic clove, grated
• 2–4 tbsp water, to thin
• olive oil, salt, pepper
• sesame seeds and sliced spring onion to serve

Method

1. Cook the farro in well-salted boiling water for 25–30 minutes until chewy and tender. Drain it, spread it out, let it steam off. Mushy farro is a tragedy and it's entirely avoidable.

2. While the farro cooks, heat the oven to 220°C. Toss the broccoli with a good glug of olive oil and some salt, spread on a baking tray, and roast for 22–25 minutes. You want the florets properly charred at the edges — that's not burning, that's flavour.

3. Soft-boil the eggs: lower into boiling water, 6.5 minutes exactly, then straight into ice water. Peel when cool enough to handle. Halve when you're ready to bowl up.

4. Make the dressing: whisk tahini, miso, rice vinegar, soy sauce, maple syrup, and garlic together. Add water a tablespoon at a time until it pours in a slow ribbon. Taste it obsessively. It should be deeply savoury, a little nutty, a tiny bit sweet. Adjust accordingly.

5. Assemble: farro base, roasted broccoli on top, halved egg, a generous pour of dressing, sesame seeds, spring onion. Eat immediately or pack it for lunch — it holds well for a couple of days, dressing on the side.