Za’atar Buckwheat & Farro Salad with Pomegranate Dressing (Slow Cooker)
Another one with epic staying power, this is your make-ahead, bring-a-plate, got-no-idea-what-to-have-with-a-bit-of-protein kind of salad.
Ingredients 11
100 g farro
110 g buckwheat groats
250 ml vegetable stock
2 tbsp olive oil
1 tbsp za’atar spice blend
65 g dried cranberries
90 g cavolo nero, finely sliced
180 g Persian feta
salt, to season
black pepper, freshly ground, to season
Dressing
3 tbsp pomegranate molasses
2 tbsp olive oil
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Method 4
Set your slow cooker to low. Add the , , and and stir to combine, then close the lid and cook for 1 hour. Check at the 45-minute mark: if the grains aren’t quite cooked and there is still a lot of liquid, continue cooking, checking at 15-minute intervals, until the grains are fully cooked. (They should still hold their shape and have some resistance to the bite.)
Open the lid slightly and let the grains sit for at least 15 minutes, then fluff with a fork.
Mix the and in a small bowl, then pour over the warm grains, tossing with a wooden spoon to coat. Turn out the grains into a large serving bowl and top with the , and . Using salad servers, toss gently to combine. Season generously with salt and pepper.
To make the dressing, combine the and in a small bowl and pour over the salad just before serving.
