Farro and Pine Nut Tabbouleh

Ingredients for Farro and Pine Nut Tabbouleh

• 240ml farro (found at gourmet stores)

• 2 large heirloom tomatoes

• 1 small cucumber

• 1 clove garlic, finely chopped

• 1/2 small red onion, cut into 1/2-inch pieces

• 2 tablespoons pine nuts

• 150g canned chickpeas, rinsed and drained

• 45ml extra-virgin olive oil

• Juice from 1 lemon

• 3/4 cup chopped fresh parsley

• 1/2 small jalapeño chilli, seeded and finely chopped

How to make Farro and Pine Nut Tabbouleh

Heat oven to 177°C. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy centre. Cut cucumber into 1/4-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.