Farro Tabbouleh with Strawberries and Goat Cheese
Farro Tabbouleh with Strawberries and Goat Cheese
Freshen up with this light and easy vegetarian dish by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 45 minutes
  • Yield 4 servings
  • 1 cup farro, raw
  • 2 cup water, for cooking
  • 1 large bunch parsley, finely chopped
  • 1 bunch mint, finely chopped
  • ½ bunch spring onions, finely chopped
  • ½ punnet strawberries, diced finely
  • ¼ punnet perino tomatoes, diced finely
  • 100 grams goat cheese or feta, crumbled
  • ½ cup pistachios nuts
  • Dressing:
  • 1 tablespoon extra virgin olive oil
  • 1 squeeze lemon juice
  • 1-2 garlic cloves, crushed
  • ¼ cup micro garlic chives, chopped
  • Salt and pepper
  1. Place farro and water in a saucepan, bring to the boil and let simmer for 20-30mins until tender, drain, set aside to cool.
  2. In a large bowl combine parsley, mint, spring onions, strawberries, tomato, pistachios and ½ the goat cheese, add cooked farro to the salad mixture and combine well.
  3. Shake dressing ingredients in a jar, pour dressing over the tabouli mixing well.
  4. Serve tabouli with remaining goat cheese crumbled on top

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