Pomelo farro salad
Delight in the zesty flavors of pomelo and the nutty goodness of farro in this refreshing salad, a perfect balance of textures and tastes.
Ingredients:
- 250g fast cooking/10 minute farro
- 1 medium red onion, 1/4 inch dice
- 6 sprigs flat leaf parsley, finely minced
- 1 large Pomelo
- 230g Manchego cheese, sliced thin - discard the rind
- 1 pinch salt
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1/2 cup sliced almonds
Instructions:
- Prepare the farro according to the instructions on the packaging. To cook the quick-cooking type, bring a large pot of salted water to a boil over medium-high heat, then add the farro. Cook it for 10-12 minutes until it is firm to the bite, then drain it. Allow it to cool. The non-quick cooking variety may require a longer cooking time. Toast the almonds in a dry skillet over medium heat until they become aromatic and lightly browned. Remove them from the heat immediately to prevent burning and let them cool.,After the farro and almonds have cooled down, put together the salad. Start by peeling the thick skin off the Pomelo and extracting the segments (ensure to remove all the white pith and any seeds). Keep the segments aside.,Combine the cooled farro with chopped red onion, minced parsley, and olive oil. Gradually add balsamic vinegar, one tablespoon at a time, to suit your taste preference (you might want more than the 3 tablespoons suggested). Season with salt to taste. Mix everything well.,Just before serving, mix in the thinly sliced manchego cheese, almonds, and pomelo segments, breaking down the pomelo slightly and allowing the manchego to crumble a bit.,Serve the salad chilled or at room temperature. It can be prepared in advance and refrigerated until serving.
Summary:
- Calories: 2479 kcal
- Fat: 132 g
- Protein: 102 g
- Carbs: 244 g
- Potassium: 2141 mg
- Magnesium: 572 mg