Grilled Vegetable Emmer Salad

6 cups Cooked Semi-Pearled Emmer (Farro)
1 cup Diced grilled eggplant
1 cup Diced grilled zucchini
1 cup Diced fennel bulb
1/4 cup Red Onions, chopped
1/4 cup Chopped parsley or cilantro

Vinaigrette
1 cup Extra virgin olive oil
1/3 cup lemon juice
2 tsp each Salt & Pepper

Yield 8-10 cups

Combine main ingredients in a bowl. Put vinaigrette ingredients in a blender until emulsified. Toss with salad ingredients and allow to sit overnight. Adjust the seasoning and serve.

Asian Noodle Salad

1 pkg Cooked Farro (Emmer) Pasta (Spaghetti/Tagliatelle)
1/4 cup Chopped parsley or cilantro
1 Lemon grass root, sliced fine

Vinaigrette
1 cup Good quality oil
(olive/avocado/etc.)
1/3 cup Vinegar (white/rice etc.)
1/8 cup Balsamic vinegar
1/4 cup Cilantro
2 pinches Chili powder
1 small Lemon Grass root, cut up
1 small knob Fresh ginger root
1 tbsp Soya sauce
1 clove Garlic
2 Kaffir lime leaves(optional)

Yield 8-10 cups

Put vinaigrette ingredients in a
blender until emulsified.Cook pasta according to package instructions.
Drain and toss with vinaigrette and
allow to sit overnight. Adjust the seasoning, add the remaining cilantro
and serve.