Ancient Grain Salad with Avocado and grapefruit

Ancient Grain Salad with Avocado and grapefruit

By Vicki McRae
0:10 To Prep
0:45 To Cook
4 Servings
Average Rating
Difficulty Easy

Healthy and crunchy salad with a great citrus bite. Great to serve on its own.


  • 1/2 cup Farro (see note)
  • 1/2 cup Cracked Wheat (Burgul)
  • 1/4 cup Olive oil
  • 1 Pink Grapefruit, peeled, segmented plus juice
  • 1 Lemon , juiced
  • 1 teas Honey
  • 1 teas Dijon mustard
  • 1 small Bunch Coriander, roughly torn
  • 1 small bunch Mint leaves, roughly torn
  • 1 cup wild rocket
  • 1 teas ground coriander
  • 1 teas Cumin
  • 1 Avocado, cut into 1 cm pieces
  • 1 tbs Sunflower seeds, toasted
  • 1 red onion, thinly sliced
  • 2 tbs Walnuts, toasted and chopped
  • 1 teas Nigella seeds (optional)

Step 1

cook the farro in a saucepan of simmering, salted water for 45 mins or until tender. Drain, then set aside to cool.

Step 2

Meanwhile, place the cracked wheat and 1 cup of boiling water in a heatproof bowl. Stand for 30 mins until tender. Drain

Step 3

Whisk together oil, juices, honey, mustard, then season. Add farro, cracked wheat, herbs, rocket, and spices, and toss to combine. Add grapefruit, sunflower seeds, onion and nuts. Scatter with nigella seeds, if using and serve

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