Farro salad with parsley pesto

Ingredients

For parsley pesto :

1 cup flat leaf parsley, roughly chopped

1/4 cup walnuts, toasted

1 garlic clove

2 tbsp parmesan, shredded

Lemon juice to taste

1 tbsp olive oil

Salt to taste

For Farro salad :

1/2 cup farro dry, cooked in 1.5 cups water for 15-20 minutes until soft and chewy

Parsley pesto

1/2 cup tomatoes, finely chopped

1/4 cup red/yellow onion, chopped

3-4 medium sized brussel sprouts, shredded

1/2-1 tbsp balsamic vinegar

Lemon juice to taste

Salt and black pepper to taste

Red chili flakes (optional)

Sunflower seeds for garnishing

Preparation

For parsley pesto :

Blend all this in a blender until a coarse but kind of smooth paste forms. Taste and adjust salt and lemon juice.

For farro salad :

Let the farro cool down after cooking. In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar. Mix it all up nicely. Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake. Taste and adjust seasoning. Serve right away or chill it in refrigerator.

Before serving garnish with sunflower seeds.