This cooling warm weather salad is perfect as a complement to heartier summer fare. The creaminess of Tzatziki pairs well with the nutty texture of our Farro grains. Use leftover Tzatziki as a side for grain bowls, or as a dip. 

Creamy Farro Radish Salad
1 cup dry Flourist Farro
3 bunches of radishes (quartered)
6 watermelon radishes (peeled, sliced, quartered)
1/2 bunch fresh Dill, chopped
1 bunch green onions, sliced thin
250ml, or 1 cup Tzatziki (or more if desired)
Zest and juice of 1 lemon
Salt to taste

Tzatziki
1 litre plain Greek yogurt
1/2 cup olive oil
Juice of 1 lemon
1 shallot, minced
1/2 bunch of Italian parsley, chopped fine
1 bunch of fresh dill, chopped fine
1 cucumber, seeds removed, chopped fine
2 tablespoons maple syrup
1 teaspoon dry mint
1 tablespoon salt
1/2 teaspoon black pepper

Cook the Flourist Farro in boiling water for roughly 45-60 minutes, or until cooked but still firm. Drain and rinse the Farro and add to a large mixing bowl to cool. Once the cooked Farro is cooled to room temperature, combine all ingredients and mix well.