Farro Tabbouleh with Fig
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Cook time: 
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Serves: Serves 4
 
Ingredients
  • 1 cup farro
  • 3 cups vegetable stock
  • 4-8 sliced figs (size dependent)
  • ½ tbl honey
  • ¼ tsp allspice
  • ½ cup scallions chopped
  • 1 cup cherry tomatoes halved/quartered (size dependent)
  • ½ cucumber diced
  • 2 oz fresh green beans chopped
  • ⅓ cup of mint roughly chopped
  • ⅓ cup flat leafed parsley finely chopped
  • 2½ oz crumbled feta
  • ¼ cup olive oil
  • ¼ cup lemon juice (about two)
Instructions
  1. For the farro: measure grains and rinse with cool water. place grains in small, lidded saucepan and toast lightly on medium heat 1-2 minutes. add vegetable stock. bring to a boil and simmer on low, covered for 15-20 minutes. at the end of this period if farro is tender but liquid remains, strain well. let cool.
  2. For the figs: slice figs lengthwise. heat honey in a small pan and add figs to saute. Add the allspice and heat until warm and coated.
  3. The lovely salad that remains: when farro is done cooling transfer to a large bowl. add scallions, cherry tomatoes, cucumber, green beans, mint, parsley, and feta. combine. dress salad with equal parts olive oil and lemon juice.
  4. Serve in bowls or on romaine lettuce leaves, topped with the sliced fig.
Recipe by Rooting The Sun at https://rootingthesun.com/farro-tabbouleh-with-fig/