Farro salad with vegetables and pine nuts
Description
Minimum effort — excellent result. This salad is not only delicious but also very healthy. If desired, you can add jalapeño pepper for a spicy kick. Instead of farro, you can use wheat, barley, or brown rice. Can be served immediately.
Instructions
- 1
Step 1
1. Finely chop the red onion. Cut the cucumber into 4 parts, then slice into 8 mm thick pieces. Chop the tomatoes. If using cherry tomatoes, cut them in half. Rinse the fava beans and dry them. Crumble the feta cheese. Bring 900 ml of water to a boil in a saucepan, add the farro grains and 2 teaspoons of salt. Cook for 20 minutes, until the grains are done but still slightly firm. Drain the water.
- 2
Step 2
2. Squeeze lemon juice into a large bowl, add chopped onion and a pinch of salt. Set aside. Finely chop parsley. Heat a non-stick frying pan over medium heat. Add garlic and cook, stirring once, until browned, about 2 minutes. Remove garlic from the pan. Add pine nuts to the pan and cook, stirring constantly, until lightly toasted, for 3–4 minutes. Remove nuts from the pan. When the garlic has cooled sufficiently, peel it and pass it through a meat grinder.
- 3
Step 3
3. Mix the dried farro grain with the onion in lemon juice, then add the remaining ingredients. Let the salad sit at room temperature for 10 minutes before serving.