Mediterranean Roasted Turkey and Farro Bowl with Za'atar-Spiced Tomatoes

Preheat the oven to 400 deg F (200 deg C).

Cook the farro in a medium pot of salted boiling water until tender yet chewy, about 25-30 minutes; drain well.

While the farro cooks, toss the ground turkey with a splash of water, minced garlic, and a pinch of Aleppo pepper in a skillet. Sauté over medium-high heat until the meat is browned and fragrant.

On a baking sheet, toss the grape tomatoes and diced red onion with a light coating of oil and 1 tbsp of za'atar. Roast for 12-15 minutes until the tomatoes begin to blister and release their juices.

In a large bowl, fluff the warm farro with a fork. Top with the savory turkey, the roasted tomato-onion mixture, and fresh diced cucumber.

Sprinkle the remaining za'atar over the bowl and finish with a squeeze of fresh lemon juice. Serve warm, ensuring the juices from the tomatoes mix with the grains.