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Farro salad

Nutty, chewy and wholesome, farro is full of protein and fibre.

Vegan, nut free | Serves 2 | SALAD


  • 165g emmer wheat (farro)
  • 40g feta (I used Violife)
  • 4 radishes, cut in cubes
  • 2 baby cucumbers or 1 small cucumber, cut in cubes
  • 3 small sweet peppers or 1 bell pepper, cut in cubes
  • 1 tablespoon of capers
  • 1 avocado, cut in cubes
  • 5 mint leaves, sliced
  • Handful of dill, sliced


  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of maple syrup or other sweetener of your choice
  • 1/2 teaspoon of oregano and garlic granules
  • Salt and pepper


  1. Cook the farro according to the package instructions. I cooked mine for 10 minutes in salted boiling water, then drained and set it aside to cool down.

  2. In the meantime prepare all the veggies and the dressing by missing well all the ingredients.

  3. Once the farro have cooled down, combine everything together, adjust the seasoning if needed and serve.



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