- grain faro - 1 cup
- salt - To taste
- garlic - 1 tooth
- pine nuts - 1/4 Cups
- lemon, juice - 1 piece
- small red bulb - 1/2 Pieces
- large tomatoes - 2 pieces (or 450 grams of cherry tomatoes)
- small cucumber - 1 piece
- bank of mutton pea - 1 piece (450 g)
- Feta cheese - 1 cup
- olive oil - 3 items. spoons
- fresh parsley - 1/4 cup
1. Very finely chop the red onions. Cut the cucumber into 4 pieces and then cut into slices 8 mm thick. Slice the tomatoes. If you use cherry tomatoes, cut them in half. Peel the peas and dry them. Crumble the Feta cheese. Bring 900 ml of water in a saucepan to a boil, add the grain of Farro and 2 teaspoons of salt. Cook for 20 minutes, until the grain is ready, slightly remaining firm. Drain the water. 2. Squeeze the juice from the lemon into a large bowl, add chopped onions and a pinch of salt. Set aside. Finely chop the parsley. Heat the frying pan with a non-stick coating pan over medium heat. Add garlic and fry, stirring 1 time, until brown, about 2 minutes. Take the garlic out of the frying pan. Add pine nuts in a frying pan and fry, stirring constantly until the nuts are lightly browned for 3-4 minutes. Remove the nuts from the frying pan. When garlic sufficiently cool, clean it and pass through a meat grinder. 3. Mix the dried porridge with onions in lemon juice, then add the remaining ingredients. Let the salad stand at room temperature for 10 minutes before serving.
Servings: 3-4