Serves 4 - is a light amount as a main, hearty as a side. Great way to use herby greens.

Ingredients:

• 1-2 lbs summer squash, preferably a mix of green and yellow, sliced very thin
• 1 garlic clove, crushed
• 5 tbsp lemon juice
• 1 cup farro
• 3 tbsp chopped fresh dill
• 1/4 cup sliced almonds or toasted pine nuts
• 1 bunch scallions, thinly sliced
• optional: chives, garlic scapes
• ¼ cup extra virgin olive oil
• salt and pepper

Directions:

Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 minutes. Pat dry with paper towel.

Mix 3 tbsp lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for an hour.

Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.

In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

from: https://cooking.nytimes.com/recipes/12636-summer-squash-and-red-rice-salad-with-lemon-and-dill