Farro salad with parsley pesto

Ingredients

• 1/2-1 tbsp balsamic vinegar
• black pepper to taste
• 3-4 medium brussels sprouts, shredded
• 1/2 cup farro dry
• 1 cup flat leaf parsley, roughly chopped
• 1 garlic clove
• Lemon juice to taste
• 1 tbsp olive oil
• 2 tbsp parmesan, shredded
• Red chili flakes
• 1/4 cup red/yellow onion, chopped
• Salt to taste
• Sunflower seeds for garnishing
• 1/2 cup tomatoes, finely chopped
• 1/4 cup walnuts, toasted
• 1.5 cups water

Instructions

1. Let the farro cool down after cooking in 1.5 cups water. In a big bowl, add farro, pesto, tomatoes, onions, sprouts, vinegar.
2. Mix it all up nicely.
3. Add salt, black pepper, lemon juicve and red chili flakes and give it a good shake. Taste and adjust seasoning.
4. Serve right away or chill it in refrigerator.Before serving garnish with sunflower seeds.