Grilled Broccoli Cutlets with Farro Salad & Spiced Tahini Yoghurt


Broccoli Cutlets Recipe Harris Farm

Broccoli Cutlets Recipe Harris Farm Markets

These broccoli cutlets make a great healthy side or light meal. You can substitute the yoghurt for a coconut yoghurt to make the recipe dairy free.

Serves 4 as a light meal or communal dish as part of a larger spread.


  • 1 cup farro
  • ½ cup almonds, roasted, chopped
  • 2 tbsp pepita seeds
  • 50g golden raisins, roughly chopped
  • 1 cup picked flat parsley
  • 1 cup picked mint
  • ½ cup shallots, finely sliced
  • 2 tbsp tahini
  • 1 cup yoghurt
  • 2 clove garlic, crushed
  • 1 tsp cumin, ground
  • Pinch ground chili
  • 2 lemon
  • 2 heads broccoli
  • Salt, pepper
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil


  1. Bring a medium saucepan of water to the boil.
  2. Add the farro and cook for 15 minutes drain well then place into a mixing bowl.
  3. Add the nuts, seeds, herbs. Set aside.
  4. In a small bowl, mix the tahini, yoghurt, garlic, cumin, chilli, lemon zest, and juice of 1 lemon and 2 tsp water. Season with salt and pepper.
  5. Cut each head of broccoli into 6 pieces to create ‘cutlets’.
  6. Place in a bowl and toss with olive oil and seasoning.
  7. Preheat a BBQ or grill pan over a medium-high heat.
  8. Grill the cutlets for around 6 minutes, turning onto all sides to cook evenly.
  9. Dress the farro salad with the vinegar and olive oil. Season to taste
  10. To serve, spoon a generous amount of tahini yoghurt onto a large platter or smaller individual plates. Spoon over the farro then top with the broccoli cutlets

Recipe by Tom Walton. Check out his website here & Instagram here.