Cypriot Farro - Lentil Salad

Cypriot Farro - Lentil Salad

Crunchy layers of textures + flavors



Ingredients

  • 1 can cooked lentils - 1 1/2 cups

  • 2 cups cooked farro

  • 1 chopped red onion

  • 1 cup chopped cilantro

  • 1 cup chopped parsley

  • 1/4 cup currants

  • 1/4 cup cranberries or any dried berries you have on hand (I used dried gooseberries)

  • 1/4 cup capers (optional)

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup olive oil

  • Salt, to taste

  • 3/4 cup Salad Crunchies (or any toasted nuts and seeds you have on hand)



Directions

  • Mix all ingredients and let it stand out for about 30 minutes for flavors to



Notes

  • Servies 6

  • This salad keeps well for a few days in the fridge

Adapted from and big thanks to Liz Macri of Taste.co.au