Farro Fennel Salad

This recipe is from The Guardian: http://www.theguardian.com/lifeandstyle/2016/apr/15/farro-cucumber-tomato-pomegranate-salad-skirt-steak-watercress-sauce-recipes-thomasina-miers

What you need

• farro 150mg
• 1-2 fennel bulbs 
• 1 red onion
• cucumber
• cherry tomatoes
• halloumi cheese
• flat leave parsley, a small bundle of fresh mint leaves, and some fresh oregano leaves
• salt, pepper, sugar
• sherry vinegar, olive oil
• 1 litre of water

Equipment

• mixing bowl
• salad bowl
• skillet
• sauce pan

How you do it

Marinade the onion

• chop the onion and put in a small bowl
• take a good tea spoon of sugar
• pour 3 table spoons of sherry vinegar over it and mix.
• let it rest and start preparing the rest

Prepare the Farro

• put 1 litre of water on the boil and pour the 150g farro in it
• let cook for 10-12 min
• pour content in a sieve and rinse the farro
• let cool down

Prepare the Halloumi

• a table spoon of olive oil in the skillet and heat up
• slice the halloumi into 5mm thick slices and put in the skillet
• brown on both sides.
• take of the cooker and put the grilled halloumi on the side to cool down

The rest

• chop fennel bulbs
• quarter the cherry tomatoes
• cut the cucumber into little cubes
• chop parsley, mint and oregano
• cut the pomegranate and extract the seeds

Now all veggies into a salad bowl and season with a little salt and pepper.

Then pour the farro and halloumi over it.

Finally the onion/sherry mix.

Give it a good stir.

Ready