Farro tabouleh salad
In Ayurveda, raw anything, including salads, are considered really difficult to digest for everyone. They are OK, in small quantities, for Fiery Mind & Body types but not great for anyone who is tired, off balance or for Airy and Earthy types who tend to have a harder time digesting all types of foods. Although we have made this salad recipe with a base of cooked farro, do check-in with how you are feeling before making it & favor it for lunch rather than dinner.
This Yoom salad is fresh yet nourishing. It’s made from the ancient grain, farro, known for its high fiber, protein and antioxidant content and with loads of fresh veggies that bring color to the grain.
AIR: In moderation I FIRE: Yes I EARTH: In moderation
AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: In moderation I AIR + FIRE + EARTH: Yes
Serves 4 l Difficulty: very easy l Prep time: 15min l Total time: 25min
Ingredients
1 cup farro (Bobs Red Mill)
1 bunch fresh asparagus, ends trimmed
1.5 cups cherry tomatoes, halved
2 Persian cucumbers, sliced
1 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
1 bunch fresh mint, chopped
1 lemon, juiced
1/4 cup pistachio, shelled
1/4 cup olive oil
2 tbsp ghee (or butter)
Mineral salt & pepper
2 cups plain hummus
Steps
Cook the farro according to package directions. Drain and add to a large bowl.
Meanwhile, heat your oven to high temperature. Place the asparagus on a wax paper-covered baking sheet and sprinkle the asparagus with ghee and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces.
Add the grilled asparagus, tomatoes, cucumbers, parsley, basil, mint, pistachios, lemon juice, olive oil, and a pinch each of salt and pepper to the cooked faro. Toss well to combine. Taste, and season with salt and pepper.
Spread the hummus in and even layer on a serving platter. Top with the farro mix.