Sardine, Farro and Pomegranate Salad

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5 minutes

PREP TIME

20 minutes

TOTAL TIME

2-4

SERVINGS

Appetizers, Mains, Salads

Ingredients

1 cup (250 ml) farro, barley or freekeh, rinsed and drained
4 stalks celery, thinly sliced plus a few leaves reserved for garnish
¼ red onion, thinly sliced
1 jalapeno, seeded and finely diced (optional)
1 clove garlic, minced
2 tbsp (30 ml) extra virgin olive oil
1 lemon, juice and zest
¼ tsp each (1 ml) salt and freshly ground black pepper, plus more to taste
3 tbsp (45 ml) chopped fresh parsley or cilantro
2 tbsp (30 ml) chopped fresh dill
1 tbsp (15 ml) chopped fresh mint
1 large pomegranate, seeds only (about 1 ½ cups/375 ml seeds)
¼ cup (60 ml) chopped pistachio
2 cans (125 g) Gold Seal Wild Sardines in Soya Oil, lightly flaked

Suggested Product

Wild Sardines

Soya Oil

Directions

In a medium sized pot over high heat add farro and cover with fresh water. Bring to a boil then reduce heat and simmer until tender with a slight chew, about 15 to 20 minutes.
Drain farro and transfer to a mixing bowl along with celery, red onion, jalapeno, garlic, olive oil, lemon juice, zest, salt and black pepper. Stir well and let cool slightly.
Add chopped fresh herbs, pomegranate seeds, pistachios, flaked sardines and their oil. Mix until evenly combined, then adjust seasoning to taste. Transfer to a serving dish and garnish with reserved celery leaves.

TIPS &
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