Kale, farro, almond and pomegranate salad with sweet, spiced yoghurt
SERVES 4 // PREP TIME 15 MINS // COOK 40 MINS (PLUS COOLING)
A dialled-up yoghurt and punchy dressing make this salad a satisfying delight. Serve as a light meal or as a side dish with grilled meats or roasted vegetables. Make a big batch, keeping the dressing and yoghurt separate. It’s even better the next day.
240 gm (1 cup) roasted farro
200 gm (1 cup) Puy lentils, rinsed, drained
3 cups shredded kale
40 gm (¼ cup) currants
1⁄3 cup slivered almonds, lightly toasted
1 pomegranate, arils removed
1½ cups mixed herbs, chopped (parsley, dill, mint and coriander)
1 small red onion, cut into thin wedges
280 gm (1 cup) Greek-style yoghurt
1 tsp ground cumin
1 tbsp honey
Sumac, to serve
DRESSING
80 ml (1⁄3 cup) extra-virgin olive oil
60 ml (¼ cup) lemon juice
2 tsp Dijon mustard
½ tsp each ground cumin and sumac
1 Place 3 cups cold water, farro and 1 tsp salt in a saucepan and bring to the boil. Cover with a lid, reduce temperature to low and simmer until water has absorbed and grains are tender (40 minutes). Allow to cool.
Place lentils and 3 cups water in
