Broccoli-farro salad with burrata

The key to this hearty but fancy-feeling dish is the scallions and walnuts, which sizzle side-by-side in olive oil until the scallions are crisp and the walnuts are toasted. After farro and broccoli simmer together, they are tossed in lemon juice and the fragrant scallion oil, then topped with soft, milky burrata. Serve it as a main dish or a side with roast vegetables or meat.

You could also use green beans, cauliflower or asparagus instead of broccoli. Or if you want to layer on another element, consider something briny, like capers, green olives or preserved lemon, or herby, like mint or parsley.