Diana Henry's "crazy salad" is a healthy and delicious wholegrain treat.
Serves six as a side dish
For the salad:
90g Farro* or spelt
55g Puy lentils
125g carrots, peeled, trimmed and cut into matchsticks
100g cooked chickpeas, drained and rinsed
2 tbsp mixed seeds (sunflower, pumpkin, sesame)
seeds from ½ pomegranate
30g watercress, coarse stalks removed
For the dressing:
1 tbsp white balsamic vinegar
1 tsp harissa
4 tbsp extra-virgin olive oil
½ tsp runny honey
¾ tbsp pomegranate molasses
Put the farro or spelt into a saucepan and cover with water. Bring to the boil, turn down to a simmer and cook for 20 minutes, or until the grain is tender but still has a nutty bite. At the same time in a separate pan cook the lentils until tender (how long this takes depends on their age – it could be as little as 15 minutes, or it could take 30).
Meanwhile whisk together everything for the dressing with a fork, and season. Drain the grains and lentils, rinse under cold water to cool, shake the sieve vigorously to get rid of as much water as possible and tumble them both into a serving bowl. Season and add half of the dressing.
Toss in all the other ingredients and add the rest of the dressing. Taste for seasoning – you might want a little more salt, pepper or harissa, or a bit more lemon. If you want to make this ahead of time don’t add the watercress until just before serving.
* Farro - an ancient type of whole grain wheat, often confused with Spelt grain.Farro is traditionally used in Italy to make Zuppa di Farro (Farro soup) but it is also delicious in salads or as a substitute for rice.