Farro is an Italian wholegrain that’s low in gluten. It is very versatile, has a nutty texture and is great in salads. It is available from health food stores and some supermarkets; look for Farro that is whole-grain and unpearled. Cooking times will vary depending between the cracked and pearled type, and will need to be adjusted accordingly.


Farro with feta, lemon, and pine nuts



  • »  11⁄3 cups whole-grain farro
  • »  11⁄8 cup cherry tomatoes, quartered
  • »  1 long green chili, very finely chopped
  • »  1⁄2 cup pine nuts, toasted
  • »  1⁄2 small red onion, very finely chopped
  • »  2 cloves garlic, very finely chopped
  • »  1 large handful flat-leaf parsley, finelychopped
  • »  1 large handful basil, finely chopped, plusextra to garnish
  • »  1 large handful mint, finely chopped
  • »  1 large handful arugula, finely chopped
  • »  1 cup feta
  • »  Finely grated zest and juice of 1 lemon
  • »  21⁄2 tablespoons extra virgin olive oil
  • »  sea salt and freshly ground black pepper


Place the farro in a saucepan with 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer until the farro is tender, about 30 minutes. Drain and rinse well under cold running water, then drain again to remove as much water as possible.

In a large bowl, toss the farro with the tomato, chili, pine nuts, onion, garlic, herbs and arugula until well combined. Then crumble in half the feta, add the lemon zest and juice, a drizzle of olive oil and season to taste.

Garnish with basil and crumbled feta before serving.

More Recipe Ideas: Try this vegan los Hermanos pizza with the salad!

Nutritional value (per serving): Calories 501; Fat 29 g; Carbohydrates 48 g; Protein 15 g

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