Granary salad with carrot, grapefruit and mint

Name: granary salad with carrot, grapefruit and mint
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g spellfarro; 600 g rainbow root mix; 4 el extra virgin olive oil; 2 tl curry powder; 1 grapefruit; 15 g fresh fresh mint; 15 g fresh basil; 1 bunch onion; 40 g chilled baby kale; 60 g oven roasted almonds; 60 g fresh pomegranate seeds

Salad of grapefruit, carrot, mint and cereals.

Ingredients

Kitchen Stuff

1 food processor

Directions

Cook the farro al dente according to the instructions on the package. Drain and put back in the pan.
Meanwhile, season the carrots with the food processor in thin slices or use a sharp knife.
Heat the oil in a frying pan and fry the carrot with the curry for 4 minutes on low heat. Season with pepper and salt.
Use a sharp knife to cut the skin and the white skin of the grapefruit.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Collect the juice.
Remove the leaves from the sprigs of fresh mint and basil and cut finely. Cut the spring onion into thin rings.
Mix the farro with the carrot, the grapefruit juice, the fresh herbs and the oil. Season with pepper and salt.
Add the kale to the faro mixture and spread over a flat dish. Garnish with grapefruit wedges, almonds and pomegranate seeds.