Supergrain Salmon Salad


• 7 oz farro

• Vegetable stock

• 2 tbsp harissa paste

• Olive oil

• 2 tbsp chopped mint leaves

• 2 tbsp lemon juice

• 1/3 tsp chilli powder

• 1 tsp ground cumin

• Bunch of salad leaves

• Salt and pepper to taste


• Boil water in a sauce pan, add salt to taste, add the grains in some stock for about 30 minutes, or until tender then drain.

• Place the salmon on a chopping board; add pepper to taste and brush generously with harissa paste. Grill for 5-6 minutes, or until the salmon is cooked through.

• Meanwhile, in a bowl add olive oil, chopped mint leaves, lemon juice, chilli powder, cumin and mix well.

• Cut your salmon into large chunks.

• Pile the grains on salad leaves, add salmon chunks and add sauce.

• Serve this deliciousness!