Hot Moroccan farro salad

Hot Moroccan farro salad

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 200 g farro for about 20–30 minutes, drain and rinse.
  2. Mix the juice of 1 lemon, 100 ml extra-virgin olive oil, ½ teaspoon each ground cumin, cayenne and salt and pepper.
  3. Stir into the farro with 100 g chopped green olives, thinly sliced ¼ red onion, 100 g drained chickpeas,100 g crumbled feta cheese, 150 g chopped tomatoes, 15 g chopped coriander and chopped rind of ½ preserved lemon.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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