Farro, haloumi & chickpea salad

SERVES 4 PREP & COOK TIME 1 HOUR 5 MINUTES

Farro is an ancient grain related to wheat. It’s gained popularity as a whole, unrefined grain, contributing fibre, protein, iron and magnesium to the diet, all with a delicious nutty taste. You could also use buckwheat, spelt or barley instead, if you prefer.

1 cup (195g) roasted farro

225g haloumi

1 tablespoon extra virgin olive oil 400g can chickpeas, drained, rinsed 6 (120g) fresh dates, pitted, torn 2 (260g) Lebanese cucumbers, sliced thinly lengthways

1 small (100g) red onion, sliced thinly 2 cups fresh flat-leaf parsley leaves ⅓ cup (70g) pomegranate seeds ¼ cup (40g) pine nuts, toasted

GREEK DRESSING

1 clove garlic, crushed

1 teaspoon dried oregano 1 tablespoon lemon juice

¼ cup (60ml) white wine vinegar ½ cup (125ml) extra virgin olive oil 1 Combine farro and 1.5 litres (6 cups) water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 45 minutes or until tender. Drain; rinse under cold water. Drain well. Meanwhile, make Greek dressing.

2 GREEK DRESSING Blend or process