Jewelled Farro Salad With Almonds And Orange-Raspberry Vinegar Dressing

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250 g farro

6 springs onions, sliced

40 g dried cranberries, soaked in water for 30-60 minutes

10-15 x kalamata olives, sliced in half

2 x pomegranates, seeds removed

200 g Feta Cheese

1 small bunch mint, leaves picked and finely sliced

1 small bunch flat-leaf parsley

15-20 x almonds

1 tbsp orange-raspberry vinegar dressing

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