What You'll Need
1 cup Emmer Farro Berries
1 bulb fennel, finely sliced
1/2 of a red onion, finely sliced
1 cup Castelvetrano or large green olives, pitted and smashed
1 tablespoon fresh mint, finely chopped
3 tablespoons olive oil
Juice of 1 Lime
½ teaspoon fine sea salt
4 oz parmesan, thinly shaved
Flaky sea salt and Cracked pepper to taste
Directions
-
Place 1 cup of Emmer Farro Berries in a medium saucepan, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the Emmer Farro is softened and plump but still chewy. Strain and set aside to cool.
-
In a large bowl, whisk together the olive oil, lime juice, and fine sea salt.
-
Add the fennel, red onion, green olives, and fresh mint. Stir to combine.
-
Add the cooked and cooled Emmer Farro Berries and toss until evenly coated.
-
Season to taste with pepper and flaky sea salt. Top with thinly shaved parmesan.
-
Share and enjoy!
Makes 2 large bowls.
