The ancient grain, Farro, is as complex as it is rich in flavor and nutrients. Its natural nutty flavor is a great addition to soup for texture, or in this case, the main feature of a fresh spring salad with roasted radish.

Ingredients

• 10 oz of quick-cooking farro

• 1 lb radishes, roots, and leaves trimmed

• olive oil

• salt

• 2 tbsp red onions, finely diced

• feta cheese

• pomegranate seeds

Ingredients for Vinaigrette

• 2 tbsp red wine vinegar

• 6 tbsp olive oil

• ¾ tsp finely minced garlic

• 3 ½ tsp finely minced mint

• 3 tsp honey

• 1 small lime, juice

• salt & pepper to taste

Instructions

• Preheat the oven to 400 degrees. After trimming off the leaves and roots, cut the radishes in half, leaving a few of the smaller ones whole. Rub with some olive oil and season with salt.

• Place the cut radishes cut side down and roast for 12-15 minutes or longer if you prefer softer roasted radishes.

• Boil the quick-cooking farro for 10 minutes and drain in a colander.

• To make the vinaigrette, add the olive oil to the vinegar, beating rapidly with a small whisk or fork. Then add the remaining ingredients and stir together.

• Pour the vinaigrette over the cooked farro and mix it together. Then add the finely chopped red onion, pomegranate seeds, and crumbled feta and gently toss together.

• Plate by arranging the roasted radishes around a mound of the farro mixture and serve immediately.  

RECIPE AND FOOD STYLING BY VEDA SANKARAN / PHOTOGRAPHY BY DAVE BRYCE