This vibrant salad combines green einkorn with fresh mint, feta cheese, pistachios, and arugula, creating a deliciously unique dish perfect for a light meal or side.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Einkorn | 1 cup | farro piccolo |
Pistachios | 1/2 cup | toasted, roughly chopped |
Yellow Onion | 1/2 | very thinly and evenly sliced |
Feta | 1/2 cup | sheep, crumbled |
Arugula | 1 bunch | |
Lemon | 1 1/2 | |
Mint | 1 bunch | |
Cilantro | 1 bunch | |
Parsley | 1/2 bunch | |
Olive Oil | 5 tbsp | |
Salt | 1/2 tsp | plus more for finishing |
Carrot | 1 bunch | medium, with toppings |
PREPARATION
Cook the Einkorn.
Place in a pot and cover at least 3 inches over with water. Add a few pinches of salt to the water. Bring to a boil and reduce to a hard simmer. Cook until tender, 35 minutes. Drain in a colander and place in a mixing bowl to cool.
Fry the onion.
This is well worth the time it takes to do. Measure ½ cup of olive oil into a small pot. Heat the oil over medium heat 3 minutes. Add half of the thinly sliced onions. Stirring regularly, fry the onions over medium low heat until golden, 3-4 minutes. Remove with a slotted spoon to a plate lined with paper towels. Spread onions out and sprinkle with salt. Repeat with rest of onions. Once they cool down they will become nice and crispy!
Roast the carrots.
Preheat oven to 425 °F (218 °C). Cut the carrot tops to about 3”. Wash the carrots, dry, and place on a sheet tray. Drizzle with olive oil and salt, mix to coat. Cook in the oven, flipping once, until soft, 20 minutes.
Make the herb paste.
Remove the parsley and mint leaves from the stems. Chop the cilantro all the way down to the rubber band (usually three inches from the bottom). Discard the remainder of the stems. Place all of the herbs into a food processor along with ½ tsp of salt. Pulse until the herbs are chopped. Add 5 TB of olive oil, and process briefly to combine all into a nice paste.
Mix everything together.
Place the herb paste in the bowl with the einkorn. Mix thoroughly so that every grain is coated. Add the feta, chopped pistachios, and fried onion. Mix well. Add the arugula. Sprinkle some sea salt on the arugula, add the juice of one lemon and 2 TB of olive oil. Toss everything together. Taste and add more salt or lemon juice. Pile on a large platter, with the carrots tucked along the side. Serve up!