Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 cup farro, cooked as per packet directions
- 1 punnet Tomberry tomatoes
- 4 spring onions, sliced
- 1 bunch parsley, chopped
- 4 baby cucumbers, diced
- 1 pomegranate, arils only
- 2 tbsp olive oil
- Juice 1 lemon
- 1 tbsp Baharat spice mix
- Salt & pepper, to taste
Method
- Combine salad ingredients in a nice bowl.
- In a separate bowl, combine olive oil, lemon juice and Baharat spice mix and season with salt and pepper. Pour over the salad and serve.
- Tip: You can make this recipe a day or 2 before serving, but to keep the fresh, crisp texture of the veggies, don’t dress it until you’re about to eat.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
