Ingredients
Serves 6
Vinaigrette
Method
- Bring a large pot of water to a boil, then add the dry farro grains. Cook for about 30 minutes, or until soft but still chewy. Drain and leave to cool.
- Make the vinaigrette by combining the olive oil, Dijon mustard, red wine vinegar, and salt and pepper.
- Assemble the salad in a large bowl. Combine the cooked farro, chopped mint leaves, salad leaves, red onion, broccoli (your choice of steamed or raw), dried cranberries, and salt and pepper to taste.