In a small skillet over medium heat, toast whole seeds until fragrant (about 3-4 minutes). Grind in a mortar and pestle or spice grinder. Set aside. Add farro, vegetable broth, and ground spices into a medium saucepan. Bring to a boil, reduce to simmer, and cook for about 30-35 minutes until farro is chewy and tender. Drain and set aside.

While farro is cooking, prepare the broccolini. Preheat the oven to 425°F. Add broccolini to a large baking sheet. Toss with olive oil, lemon zest, salt, and pepper. Spread out into an even layer. Roast for 15-20 minutes until crispy and slightly charred.

Remove one preserved lemon from the jar and rinse it under cold water. Pat dry with a paper towel. Cut lemon into quarters. Use a teaspoon to scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for future use.

Chop up the lemon rind into smaller pieces and add to a bowl. To the same bowl, add the lemon juice, tahini, maple syrup, grated garlic, olive oil, and white pepper. Whisk until creamy. Add non-dairy milk or water 1 tbsp at a time until desired consistency. It will seize up the first time you add liquid, so just keep adding it.

Serve farro topped with roasted broccolini, generous drizzle of dressing, and garnish with roasted hazelnuts and chopped fresh parsley. Enjoy!