We are always honoured to be granted space in your home kitchens, and in the restaurant kitchens of some of our favourite chefs. This recipe is brought to you by our friend Melanie at The Nomadic Wife, who whipped up this delicious bowl for two featuring our fan favourite Alberta-grown Farro as the base. Use whatever seasonal greens you have on hand, and save time by batch cooking some Farro in advance.

Greek Farro Bowl  
~ makes two bowls
1 cup dry Flourist Farro
1/2 cup fresh greens, chopped (optional)
¼ cup toasted pumpkin seeds
¼ cup crumbled feta
4 Lebanese cucumbers (or approximately 2 cups chopped English cucumber)
1 red bell pepper
Lemon wedges for serving

Dressing
4 tsp olive oil
2 tsp white wine vinegar
1 tsp dried oregano
salt & pepper to taste 

Cook the Flourist Farro according to package instructions. While the Farro is cooking, roughly chop the cucumbers & pepper. If using, chop the fresh greens and set aside. Whisk together the dressing ingredients, tasting to adjust salt. When the Farro is cooked, drain and rinse and allow to cool. 

To assemble the bowls, place half the cooked Farro in each bowl. Divide the chopped cucumber & peppers and add to the Farro. Top the bowls with dried nettles (or chopped greens), feta, and toasted pumpkin seeds. Drizzle each bowl with half the dressing, and season as desired with freshly ground pepper. Serve each bowl with a lemon wedge for squeezing just before eating. Toss well and enjoy.