Middle Eastern farro salad

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    • Preparation time: 10
    • Cooking time: 30
    • Serves: 8

    Ingredients

    Salad
    • 1 cup farro
    • 4 cups water
    • 1 bunch kale, washed and dried
    • ½ cup walnuts, toasted and roughly chopped
    • 1 pomegranate, seeded
    • 6 Medjool dates, seeded and chopped
    Dressing
    • 2 tablespoon lemon juice
    • 2 tablespoons light olive oil
    • 1 clove garlic, crushed
    • ¼ teaspoon honey
    • ¼ teaspoon salt

    Method

    1. Place farro and water in a saucepan and bring to the boil, reduce heat and simmer covered for 30 minutes. Drain and rinse.
    2. Remove kale from stem and place in the food processor and process until fine.
    3. Combine dressing ingredients and massage dressing into the kale with your fingers for a few minutes.
    4. Add farro, walnuts, pomegranate and dates.
    5. Gently toss through salad. Serves 8.

    Tips

    • Farro is an ancient wholegrain and is an excellent source of fibre, protein, magnesium and iron
    • Massaging the kale for a few minutes softens the kale and makes it easier to digest, plus reduces the bitter taste of the kale

    Nutrition Information

    PER SERVE: Energy (kJ) 786; Cal 188; Protein (g) 3.8; Fat (g) 11.0; Saturated fat (g) 1.2; Carbohydrate (g) 14.9; Sugars (g) 7.4; Fibre (g) 3.2; Sodium (mg) 75; Potassium (mg) 156; Calcium (mg) 18; Iron (mg) 0.5

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