Pharaoh Salad


This salad is named after the powerful rulers of the ancient Egyptian dynasties. A symbol of health, abundance and prosperity. There are always leftovers with this dish as to set you up for success tomorrow.

Farro, known for having twice the fiber and protein of wheat, is rich in antioxidants, lowers cholesterol and is a natural stimulant to our immune systems. Goji berries not only add color and texture to this grain salad but are touted as the new fountain of youth with their anti-aging properties and ability to create a sense of calm and well-being. This salad is delicious warm or cold.

– 1# dry farro

– a few tablespoons of minced white onion

– two sliced fresh garlic cloves

–  one head of cauliflower

– big handful of goji berries

– small container of Greek yogurt

Soak your farro in cold water overnight with a healthy pinch of salt. Drain and rinse thoroughly. Toss in onion and garlic. Using a 2:1 ratio of farro to water simmer covered on the stove top until liquid is absorbed and farro is tender but still has a bite to it.

Preheat oven to 400 degrees with a roasting pan inside. Proceed to break up cauliflower into bite size florets in a bowl. Use your hands! Add love and intuition. Toss with enough olive oil to coat, sea salt, fresh black pepper and a few shakes of crushed red pepper. When roasting pan is nice and hot carefully pour cauliflower onto it and hear the sizzle. Roast until tender. About 7 minutes. There should be some golden color. Do not overcook!

Macerate (fancy name for rehydrating dried fruit) goji berries with a splash of honey, vinegar and water. This will allow the gojis to plump and be eaten easily while infusing them with some more flavor. Any dried fruit will do but Gojis are Queen. photo

Whip yogurt with a dollop of honey using a spoon.

Now time to present!

Artistically smear the honeyed yogurt across your bowl or plate. Delicately pile farro, arrange cauliflower florets and top with a spoonful of gojis and any of their leftover liquid. Finish with parsley leaves or baby greens.

By: Leah Dubois

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