Farro & Cauliflower Salad with Mint and Pomegranate

 


I’m a big fan of meals in a bowl- and by that I mean a dish that contains protein, carbs, healthy fats and lots of veg… something you can toss together in one bowl and take on the go, or dish up for a quick lunch or dinner in minutes.

I love whipping up something like this on a Sunday, and taking it to work for lunches for the week. It couldn’t be quicker to pack a healthy lunch each day when you’ve got something like this in the fridge.

I think the idea of “ricing” cauliflower is fun and versatile, though sometimes I’m just not satisfied enough after a meal with very little carbohydrate. That’s where the farro comes in. It’s one of my favourite whole grains with its addictively chewy texture and nutty  flavour. If you’ve not tried it before, I’d highly recommend that you do! Otherwise, you could substitute brown rice in this recipe .

Ingredients:
1/2 cup farro (dry)
1 small head of cauliflower, “riced” in food processor or grated
1 cup radishes, thinly sliced into half moons
1/2 cup diced red onion
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup pomegranate arils
1/4- 1/2 cup crumbled feta (optional)
2 tbsp. black sesame seeds

For the dressing:
1/4 cup olive oil
2-3 tbsp. lemon juice (depending on how zingy you like it. I used 3 tbsp. and once everything is tossed together, the tartness is tamed)
2 cloves garlic, grated or mincd
2 tsp Dijon
1 tsp sumac
Salt and pepper, to taste

Directions:
1) Cook farro according to package directions. Once cooked, dump farro into a fine mesh sieve to get rid of any excess water. Run cold water overtop to cool it down.

2) While farro is cooking, steam the riced cauliflower. I do this by placing a few inches of water into a pot, setting the riced cauliflower into a fine mesh sieve over top (i.e. so it’s resting above the water, not sitting in the water), and placing on the lid. If you have a steamer basket, this works too, as long as the holes are fine enough that the cauliflower won’t fall through! Steam the cauliflower until tender, about 10-15 minutes, stirring every few minutes so it cooks evenly. Once cooked, placed into a large bowl and allow to cool in the fridge.

3) Chop the remaining ingredients and add to the bowl with the cauliflower, once cooled. Add the cooked farro as well and toss everything to combine.

4) Prepare dressing. Place all dressing ingredients into a mason jar and shake it up until emulsified. Pour overtop the salad and toss until evenly mixed.

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