Ancient grain salad with avocado and grapefruit

Cooking Salads Ancient grain salad with avocado and grapefruit

Farro, a barley -like wheat grain, and burghul have been around for millennia, but sometimes it takes a fresh approach to bring them to life. Cue this super-healthy citrussy salad.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Cook the farro in a saucepan of simmering, salted water for 45 minutes or until tender. Drain, then set aside to cool.
  2. Meanwhile, place the cracked wheat and 1 cup (250ml) boiling water in a heatproof bowl. Stand for 30 minutes until tender. Drain.
  3. Whisk together oil, grapefruit juice, honey, mustard and vinegar, then season. Add farro, cracked wheat, herbs, rocket and spices, and toss to combine. Add grapefruit, avocado, sunflower seeds, onion and nuts. Scatter with nigella seeds, if using, and serve.

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/2 cup farro
1/2 cup cracked wheat
1/4 cup olive oil
1 pink grapefruit, peeled, cut into segments, plus
2 tbsp juice
1 tsp honey
1 tsp Dijon mustard
1 tsp white wine vinegar
1 small bunch dill, roughly torn
1 small bunch mint, leaves torn
1 cup wild rocket leaves
1 tsp ground cumin
1 tsp ground coriander
1 avocado, cut into 1cm pieces
1 tbsp sunflower seeds, toasted
1 red onion, thinly sliced
2 tbsp walnuts, toasted, chopped
1 tsp nigella seeds

Adv

Autors
Preparation time
5
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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