Farro tabouli with strawberries and goat’s cheese recipe

Get a taste of the Middle East with Zoe Bingley-Pullin’s deliciously easy farro tabouli with strawberries and goat’s cheese.

This week in the Get Nourished kitchen, nutritionist Zoe Bingley-Pullin whips up a deliciously simple salad inspired by the flavours of the Middle East.

Her tasty tabouli combines the earthiness of farro – an ancient grain that is a good source of protein, fibre and magnesium – with the sweetness of strawberries, the creamy tang of the goat’s cheese and some lemon zest for good measure.

It’s a satisfying side salad that pairs beautifully with any protein but also holds its own as as standalone meal.

“There’s a lot to love about tabouli,” Zoe says.

“It’s pungent, fragrant, invigorating and you don’t even notice there’s no meat.”

Zoe Bingley-Pullin’s farro tabouli with strawberries and goat’s cheese

Ingredients

• ½ cup farro, raw
• 1 cup water, for cooking
• 1 large bunch parsley, finely chopped
• 1 bunch mint, finely chopped
• ½ bunch spring onions, finely chopped
• ½ punnet strawberries, finely diced
• ¼ punnet cherry tomatoes, diced finely
• 100 g goat’s cheese or feta, crumbled
• ½ cup pine nuts

For the dressing:

• 1 tbsp extra virgin olive oil
• Squeeze lemon juice or 1 tbsp apple cider vinegar
• 1-2 garlic cloves, crushed
• sea salt and pepper

Method

Step 1.

Add farro to a saucepan and cover with water.

Bring to a boil then simmer for 20-30mins or until tender.

Drain and set aside to cool.

Step 2.

In a large bowl combine parsley, mint, spring onions, strawberries, tomato, pine nuts and half of the goat’s cheese.

Step 3.

Add cooked farro to the salad mixture and toss to combine.

Step 4.

Add dressing ingredients to a jar and shake well to combine.

Pour dressing over the tabouli and mix well.

Step 5.

Serve tabouli with remaining goat’s cheese crumbled on top.

More easy recipes from the Get Nourished kitchen:

• BBQ cumin chicken wraps with tomato and corn salsa recipe
• Lemony lamb backstrap with finger lime salsa
• Easy low-carb mushroom empanadas
• Spicy capsicum, tomato and quinoa soup with harissa
• Yoghurt-marinated chicken with warm beetroot and quinoa salad
• Smoked salmon pasta with pea and broccoli pesto recipe