Ancient Grain Salad

Description: A unique salad that pairs beautifully with lamb, chicken or other Mediterranean inspired meals. Full of flavour and texture, this dish appears complex but is really just a clever mix of fairly simple ingredients. 
  • 2 cups of Farro or Freekah
  • 5 Baby Cucumbers - Diced Small
  • 2/3 Large Red Onion - Diced Small
  • 1/2 Brick Good Feta Cheese - Chopped
  • 1/2 cup Currants

For the Dressing

  • 1/2 Lime, Juiced
  • 1/8 cup Mild Oil ( we used avocado)
  • 1/4 cup Pomegranate Molasses/Paste 
  • 1/2 tsp The Feedlot Grasslands (or salt and pepper to taste)
  • 1/2 tbsp Red Wine Vinegar 
  1. Cook grains according to the package directions.  We used a pressure cooker on high for 20-25 minutes. The grains will still have a bouncy texture when fully cooked so drain any excess water.
  2. While the grains are cooking prepare the dressing by adding all ingredients in a narrow container and blend using a stick blender. You can also whisk by hand.
  3. Once grains have cooked, combine warm grains with cucumber, onion and currents. Add 1/2 of the dressing and stir through. Refrigerate for an hour or until cool.
  4. Once salad has cooled, stir in Feta cheese and add more dressing to taste.
  5. To serve, top with any combination of slivered almonds, pomegranate seeds and/or fresh parsley.
Serving Size:
  • 8
Hot Tip:
Make this a day ahead to really allow the flavour and texture to all come together.