Salads Mediterranean
Egyptian Farro & Pomegranate Salad
Method
Boil Grain: Simmer farro in boiling water for 25 minutes until chewy, then drain and cool.
Whisk Emulsion: Whisk lemon juice, olive oil, and cumin in a wide bowl with a pinch of salt.
Combine Base: Toss the cooled farro, hemp hearts, and spring onions directly into the dressing.
Garnish Plate: Scatter bright pomegranate seeds over the top gently to preserve their vibrant colour.
Chef's Tip
Nutritional Insight: Ancient farro provides low-GI complex carbohydrates and dense prebiotic fibre to support stable blood sugar and long-term satiety. Culinary Hack: Toast dry farro in a hot skillet for 2 minutes before boiling to unlock a rich, nutty depth.
Nutrition Facts
Per serving
220
Calories
8 g
Protein
7 g
Fat
28 g
Carbs
