1 cup farro, raw
2 cup water, for cooking
1 large bunch parsley, finely chopped
1 bunch mint, finely chopped
½ bunch spring onions, finely chopped
½ punnet strawberries, diced finely
¼ punnet perino tomatoes, diced finely
100g goat cheese or feta, crumbled
½ cup pistachios nuts
1 tbsp extra virgin olive oil
1 squeeze lemon juice
1-2 garlic cloves, crushed
¼ cup micro garlic chives, chopped
Salt and pepper
Place farro and water in a saucepan, bring to the boil and let simmer for 20-30mins until tender, drain, set aside to cool.
In a large bowl combine parsley, mint, spring onions, strawberries, tomato, pistachios and ½ the goat cheese, add cooked farro to the salad mixture and combine well.
Shake dressing ingredients in a jar, pour dressing over the tabouli mixing well.
Serve tabbouleh with remaining goat cheese crumbled on top