Ingredients:
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2 cups cooked farro, or brown rice/quinoa/buckwheat
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Large handful toasted pistachios, or any nuts
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1/4 cup Cal Giant blueberries
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1/4 cup Cal Giant blackberries
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1/4 cup Cal Giant raspberries
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8 ounces halloumi cheese (or any vegan cheese, feta or goat), cut into 1/3 in” thick slices and warmed on the grill or pan for 2 minutes per side on medium heat. Then cut into cubes.
Dressing:
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1/2 cup fresh cilantro leaves, finely chopped
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1/4 cup fresh basil leaves, finely chopped
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1/4 cup olive, avocado or walnut oil
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1 tablespoons white vinegar or rice wine vinegar
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1 small clove garlic
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1 tsp maple or honey
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Generous pinch of sea salt
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Splashes of water to thin out the dressing
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Tip: you could use all basil or all cilantro for this dressing.
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Toss all the salad ingredients together in a bowl. Now add all the vinaigrette ingredients into a jar and shake well.
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Pour over the salad and enjoy!
You can view the full recipe video here from Brand Ambassador Marie Reginato.
