Farro salad with parsley pesto
Farro salad with parsley pesto might be just the main course you are searching for.
- Servings: 2
- Total cooking time:
Ingredients:
- 1/2-1 tbsp balsamic vinegar
- black pepper to taste
- 3-4 medium brussels sprouts, shredded
- 1/2 cup farro dry
- 1 cup flat leaf parsley, roughly chopped
- 1 garlic clove
- Lemon juice to taste
- 1 tbsp olive oil
- 2 tbsp parmesan, shredded
- Red chili flakes
- 1/4 cup red/yellow onion, chopped
- Salt to taste
- Sunflower seeds for garnishing
- 1/2 cup tomatoes, finely chopped
- 1/4 cup walnuts, toasted
- 1.5 cups water
Instructions:
- Let the farro cool down after cooking in 1.5 cups water. In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar.
- Mix it all up nicely.
- Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake. Taste and adjust seasoning.
- Serve right away or chill it in refrigerator.Before serving garnish with sunflower seeds.
