Salad with farro, brussels sprouts and pomegranate
2tbspsangiovese vinegaror red wine vinegar
250grampurple Brussels sprouts
Pomegranate seeds of 1/2 pomegranate
radish sproutsreally young radishes as it were or if you cannot find those, use regular radish
arugula or a salad with small leaves
juice of 1/2 lemon
2tbspof olive oil
Cook the farro according to the instructions on the package, drain and leave to cool. Preheat the oven in the meantime to 220 C.
Cut the sprouts finely. You will make essentially very thin slices. This is easiest with a food processor but can be done by hand. It will take you some time. You can also chop them of course (not too fine). Place the sprouts into a ovendish, sprinkle with olive oil, salt and pepper and put into the preheated oven for about 10 minutes or until the sprouts are cooked enough. They should still have a bit of a bite. Take out of the oven and set aside.
Cut the red onion in very thin rings and put them into a bowl together with the sangiovese (red wine) vinegar. Stir and leave to stand.
Put the olive oil, lemon, honey, pepper and salt into a bowl and make a dressing from this by mixing it well.
Put the farro, pomegranate, roasted sprouts, radish or radish sprouts, onion and lettuce together in a bowl and mix well. Pour the dressing over and serve!