A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.
1 cup mint leaves1 tsp. crushed red pepper flakes4 Tbsp. extra-virgin olive oil, divided2 garlic cloves, thinly sliced1 Tbsp. toasted benne or sesame seeds, plus more for sprinklingChermoula
Purée cilantro, parsley, mint, 1 Tbsp. lemon juice, and ¼ cup water in a blender, adding more water 1 Tbsp. at a time if needed, until a coarse purée forms. Transfer to a small bowl. Add oil, lemon zest, red pepper flakes, and reserved spice mixture. Season chermoula with salt and more lemon juice if needed.Cook farro in a large saucepan of boiling salted water until al dente, 30–40 minutes. Drain farro well and let cool slightly.
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