Hummus and Farro Salad

Ingredients:

2/3 cup farro
1 small bunch asparagus
1 cup cherry tomatoes, quartered
1/2 cup blueberries
2 cucumbers, quartered and diced
1/2 cup parsley, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste
2 tablespoons slivered pistachios
1 tablespoon slivered almonds
2 tablespoons sunflower seeds
1 cup hummus

Cook the farro until al dente and set aside to cool.

Toss the asparagus with some oil, salt, and pepper and roast until tender crisp. Set aside to cool.

Toss cherry tomatoes, blueberries, cucumber, parsley, basil, and mint with the farro and asparagus. Dress with lemon juice, olive oil, salt, and black pepper.

Toast the pistachios, almonds, and sunflower seeds.

Spread the hummus on a shallow plate and top with the salad. Sprinkle the nuts and seeds over it and serve immediately.