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 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 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.
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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