SERVES 4 PREP & COOK TIME 1 HOUR 5 MINUTES
Farro is an ancient grain related to wheat. It’s gained popularity as a whole, unrefined grain, contributing fibre, protein, iron and magnesium to the diet, all with a delicious nutty taste. You could also use buckwheat, spelt or barley instead, if you prefer.
1 cup (195g) roasted farro
225g haloumi
1 tablespoon extra virgin olive oil
400g can chickpeas, drained, rinsed
6 (120g) fresh dates, pitted, torn
2 (260g) Lebanese cucumbers, sliced thinly lengthways
1 small (100g) red onion, sliced thinly
2 cups fresh flat-leaf parsley leaves
1/3 cup (70g) pomegranate seeds
¼ cup (40g) pine nuts, toasted
GREEK DRESSING
1 clove garlic, crushed
1 teaspoon dried oregano
1 tablespoon lemon juice
¼ cup (60ml) white wine vinegar
½ cup (125ml) extra virgin olive oil
1 Combine farro and 1.5 litres (6 cups) water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 45 minutes or until tender. Drain; rinse under cold water. Drain well. Meanwhile, make Greek dressing.
2 GREEK DRESSING Blend or process garlic, oregano, lemon juice and vinegar until well combined. With the motor operating, gradually add oil in a steady stream until creamy and combined. Season.
This story is from the January 2022 edition of The Australian Women's Weekly.
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This story is from the January 2022 edition of The Australian Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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