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Parve
Easy
40 Minutes
Diets 
We’ve all heard of the crispy rice trend, and by all means, use rice in this recipe if you so please. I will say though, that using farro keeps this salad a little more interesting with a subtle nuttiness and dense chew. This dish will fill you up without making you feel too heavy and will keep your table fun and interesting with an array of different textures and flavors. We just know your family will love it.
1 cup cooked farro
3 tablespoons Gefen Olive Oil, divided
1 teaspoon Pereg Smoked Paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Pereg Cumin
1 teaspoon salt, plus more for sautéing
1/2 teaspoon turmeric
1/2 teaspoon coarsely ground black pepper
1 onion, thinly sliced
1 red pepper, thinly sliced
1 cup shredded red cabbage
1/4 cup washed and chopped fresh dill
1 cup kale, washed and finely chopped
1/4 cup avocado oil
2 tablespoons Gefen Maple Syrup
2 tablespoons freshly squeezed lemon juice
4 cubes Gefen Frozen Garlic
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano (optional)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Combine the farro, one tablespoon olive oil, and the spices in a bowl. Mix until evenly combined. Set aside.
Pour two tablespoons oil in a frying pan. Add the onion and pepper. Sauté for 10–15 minutes, or until the onion is golden. Add the onion and pepper to the bowl of farro and mix.
Place the frying pan over medium heat without cleaning it first. Once it’s hot, pour the farro mixture into the pan. Make sure the farro can lie flat in the pan. If the pan is too small, do it in shifts.
Fry the farro mixture for seven to 10 minutes, mixing occasionally to prevent burning, until it gets slightly charred and sounds crunchy when you shake the pan. Set aside.
Combine all ingredients in a container and mix until completely combined.
Combine the farro mixture with the cabbage, dill, and kale.
Pour dressing over the top and mix until coated.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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how long will this salad stay fresh in the refrigerator