2 tbsp fruity olive oil
1 tbsp orange blossom water
juice of half a lemon
50g chopped pistachios
3 mandarins – peeled and then each segment peeled to remove outer membrane. chopped
2 tbsp of chopped fresh mint
salt and pepper
Cook the farro as per the packet instructions – which would normally be to boil in salted water for ten minutes and then drain.
Add the oil, orange blossom water and lemon juice whilst the grains are warm.
Once chilled add the chopped pistachios, the cut up segments of the peeled mandarins and chopped mint.
Season with salt and pepper.