• Coco Britz

Far Out Farro Salad

Updated: Aug 31, 2018

Farro and roasted vegetable salad with pistachios, pomegranate and coriander

I love making salads with grains and have only just recently tried farro. It doesn't expand as much as other grains when cooked so I used a little more than I usually would. Farro is a great source of fibre, protein, vitamin B3 niacin, iron magnesium and zinc.

All that goodness and it tastes great too. If you can’t get hold of farro you could substitute for another grain such as barley which has pretty much equal in nutritional value.



Farro 300g

Butternut squash 1/2

Sweet potatoes 2

Courjet 2

Rapeseed oil 2 tbsp

Pomegranate seeds

Coriander small bunch, chopped

Pistachios 100g roughly chopped


Juice if one lemon

Rapeseed oil 2 tbsp

Dijon Mustard 2tps

Garlic 1 clove, crushed

Salt and pepper to taste

Preheat oven to 200oc.

Boil the farro in salted water for about 20 min or until tender, drain in a sieve and put into a bowl and leave to cool.

Chop the vegetable into fairly chunky pieces and put on a baking tray. Drizzle over 2 tbs of rapeseed oil and season with salt and pepper. Mix it all up with your hand so vegetables are coated and seasoned evenly then roast in the oven for 20 minutes until they have colored a bit on the edges.

Whilst vegetables are roasting make the dressing. Add all ingredients to a bowl and mix well then pour over the farro.

When the vegetables are ready, arrange on the farro then add the pistachios and the coriander.

Eat, Enjoy and spread the plant vibes.

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