Farro with Cantaloupe and Moringa

This variation on tabouli features farro, an ancient whole wheat grain with a nutty flavor and chewy texture. Moringa, also known as the “tree of life” or “miracle tree,” can be found at local markets and gardening centers. Photo by Tanner Boyles.

Serves 4-6

Ingredients

For the dressing

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

For the farro

1 cup farro

3 cups water or vegetable broth

½ tsp salt (optional)

For the salad

1-½ cups diced cantaloupe

1 cup chopped fresh parsley

½ cup chopped fresh mint

½ cup packed fresh moringa leaves, roughly chopped

2-3 scallions, thinly sliced

¼ cup diced cucumber

Salt and pepper to taste

Instructions

To make dressing: Whisk lemon juice and olive oil until well combined.

To make farro: Add farro, water or broth and salt (if using) to a medium saucepan. Bring to a boil, then cover and simmer for 20-30 minutes until tender and farro has absorbed all the liquid. Cool completely.

To make salad: In a large bowl, combine cooled farro with cantaloupe, parsley, mint, moringa, scallions and cucumber. Pour dressing over salad, toss gently together and season with salt and pepper. Chill for 30 minutes, then serve.