Farro & Lentil Salad with Fresh Herbs
Packed with fresh herbs and punchy lemon, this salad is a great side dish for countless Mediterranean-style main meals.
Ingredients
- 100 g (⅔ cup) tomatoes diced
- 100 g (¾ cup) cucumber diced
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ½ tsp honey
- 1 clove garlic grated
- 250 g (1 cup) cooked green lentils from 100g (½ cup) dried lentils
- 200 g (1¼ cups) cooked farro from 100g (⅔ cup) dried farro
- 50 g (⅓ cup) pomegranate seeds
- 2 tbsp flat-leaf parsley chopped
- 1 tbsp fresh mint chopped
- 2 tsp fresh oregano chopped
- 1 tsp fresh thyme chopped
- 2 tbsp extra virgin olive oil
Instructions
- Set a fine mesh sieve over a bowl and add the tomatoes and cucumbers. Season generously with salt and allow to drain while preparing the rest of the salad.
- Add the cumin and coriander seeds to a small skillet and set over high heat. Let toast until the seeds begin dancing across the bottom of the pan - about 1 minute. Crush lightly in a mortar & pestle or with the back of pan and add to a large salad bowl.
- To the bowl with the spices, add the lemon zest, lemon juice, honey and garlic. Whisk to combine.
- Add the tomatoes and cucumers along with the lentils, farro, pomegranate seeds, parsley, mint, oregano and thyme. Drizzle over the olive oil and season generously with salt and pepper. Toss to combine and serve.
Notes
Make Ahead
Nutrition
Calories: 228kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 461mg | Fiber: 9g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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