Loaded Greek Salad Bowl

🥘 Ingredients

• fat garlic clove 2
• fresh dill 3 tbsp
• good-quality creamy vegan yogurt 10 oz
• red wine vinegar or lemon juice 2 tsp
• Sea
• good-quality extra virgin olive oil 1-1.5 tbsp
• Cooked Farro (With Bay Leaf) 2 cup
• medium cauliflower 1
• extra virgin olive oil 3 ½ tbsp
• Kosher
• of chickpeas 2
• cherry tomatoes 1
• English or Persian cucumber 5-6 oz
• small red onions 0.25-0.5
• capers 1 tbsp
• Kalamata olives 0.25-0.33 cup
• Lemony Greek Vinaigrette 2 tbsp
• dried oregano ½ tsp
• Red wine vinegar
• Pickled Radishes 4 forkful

Tzatziki

1. 1

   Prepare: fat garlic clove , fresh dill , good-quality creamy vegan yogurt , red wine vinegar or lemon juice , Sea salt or kosher salt and freshly cracked black pepper, good-quality extra virgin olive oil .
2. 2

   Grate the garlic, mince it, or crush it with a press. Mince the fresh dill.
3. 3

   In a medium bowl, combine the yogurt, garlic, dill, vinegar, 1/2 tsp sea salt (or scant 1 tsp kosher salt), pepper to taste, and 1 tbsp olive oil. Mix well. Taste for seasonings, adding more salt or pepper to taste. For more tang, add more vinegar or lemon juice. For more richness, add more olive oil.
4. 4

   Transfer to a labeled airtight container or jar, and store in the fridge for about 5 days.
5. 5

   Gather: Cooked Farro (With Bay Leaf) . For the roasted cauliflower and chickpeas: medium cauliflower , extra virgin olive oil , Kosher salt and freshly cracked black pepper, of chickpeas . For the greek salad: cherry tomatoes , English or Persian cucumber , small red onions , capers , Kalamata olives , Lemony Greek Vinaigrette , dried oregano . For the finished tzatziki: timer 1/3 cup Tzatziki, divided (from meal prep) (see Note 2), Red wine vinegar , Pickled Radishes .
6. 6

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Take the Cooked Farro out of the fridge.
7. 7

   If the Lemony Greek Vinaigrette has solidified, place the jar in a bowl of hot water.
8. 8

   Add the cauliflower florets to a rimmed sheet pan. Rub timer tbsp of olive oil into the florets, then season with 1 1/4 tsp salt and several cracks of pepper. Spread out on the pan with any flat sides facing down.
9. 9

   Pat the chickpeas dry very well with a dish towel. On another rimmed sheet pan, toss the chickpeas with timer 1/2 tbsp of olive oil, 1 1/2 tsp kosher salt, and lots of pepper. Spread out on the pan.
10. 10

    Roast cauliflower on the top rack and chickpeas on the bottom for 10 minutes, then shake the chickpeas pan but don’t toss the cauliflower. Rotate the pans by 180º and roast for 10-15 minutes , until the cauliflower is browned and tender, and the chickpeas have crisped up and browned in spots.
11. 11

    While they roast, prep the Greek Salad and finish the Tzatziki. Greek Salad: Slice the tomatoes in half. Slice the 5-6 oz of cucumbers into half moons. Slice the onion as thinly as you can. In a mixing bowl, combine the sliced tomatoes, cucumber, red onion, capers, and olives (if using). Drizzle with the Lemony Greek Vinaigrette and sprinkle on the oregano. Season with a pinch of salt and pepper if needed (but remember there’s salt in the other components). Tzatziki: Use the wide holes on a box grater to grate the 8 oz of cucumber. Add the grated cucumber to a thin dish towel and squeeze tightly, wringing out as much water as you can. Repeat a few times. Add cucumber into the full batch of Tzatziki. Taste, and season with salt or red wine vinegar as needed. Use half of the Tzatziki timer cup for this meal; store the rest in a jar or airtight container in the fridge for the Lentils & Farro.
12. 12

    To serve: Divide the roasted cauliflower and Cooked Farro among bowls. Top each with Greek Salad and a generous dollop of Tzatziki. Sprinkle roasted chickpeas on top; add a few Pickled Radishes to each bowl. For richness, drizzle with olive oil. For tang, add a spoonful of pickled radish liquid.