125grfarro or another type of grain like ricespelt or quinoa
50gramfeta
40gramdried cranberries
arugula or another type of lettuce
125gramcherry tomatoes
70grampecannuts
1tbspof honey
little bit of butter to bake the nuts
Dressing
2tbspfig-date vinegar
1tbspyoghurt
1tbspolive oil
pepper
salt
Instructions
Cook the farro or whatever grain you're using according to package instructions, drain and leave to cool.
In the meantime crumble your feta, cut the tomatoes in quarters and chop the cranberries a little bit.
Put on another frying pan, melt a bit of butter and add the pecans. Roast for a little bit and add the tablespoon of honey to it. Stir it all together so that all nuts are covered in a bit of honey and leave to caramilize a bit.
Take out of the pan and chop.
In a bowl combine the farro, the cranberries, cherry tomatoes, pecannuts and feta and mix this.
Make a dressing by putting the ingredients together and mixing it well. Drizzle some of the dressing over the salad.
Plate up by putting some of the salad on the plate and add the farro on top. Drizzle with some more dressing and serve right away.