This is a farro salad rich in healthy ingredients as pomegranate seeds, arugula and extra virgin olive oil. This is one of my favorite fall recipes, because is a fresh meal and a rich source of dietary fiber. Pomegranate is a super food rich in antioxidants, vitamins and minerals, and it adds an elegant touch to the farro salad.
100 g of whole grain farro or pearled farro (remember that whole grain farro is the richer in fiber content but it must be soaked for 12 hours prior to cooking)
30 g of arugula
40 g of pecorino cheese shavings
35 ml of pomegranate juice
2 tablespoons of extra virgin olive oil
Cook farro in boiling salted water for 20- 25 minutes. Drain the farro and put it in a bowl, add a tablespoon of extra virgin olive oil. Stir and let the farro cool.
Cut a pomegranate in half, and remove all the seeds using your fingertips, discard the white attached membranes.
With the second pomegranate prepare the juice using a manual juicer, as if you are squeezing an orange.
Pour the juice through a strainer.
When the farro is cold add a tablespoon of olive oil, 60 g of pomegranate seeds, 35 ml of pomegranate juice. Add the pecorino cheese. Season with salt to your liking. Only before serving, add the arugula.
Are you a pomegranate lover? Please suggest your favorite pomegranate recipes!
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