Green salad of avocado, broccoli, farro and lamb’s lettuce from the garden

Ingredients

• 1 avocado
  
• 2 cups broccoli
  
• 1/2 can of chickpeas
  
• 1/2 cup raw farro
  
• 4 handfuls lamb’s lettuce
  
• 1/3 cucumber
  
• 4 tablespoons pomegranate seeds
  
• feta cheese
  
• chive
  
• cider vinegar
  
• olive oil (or avocado oil)
  
• salt and pepper
  

Directions

1. Cook the farro in 1 1/2 cup of water. Bring to a boil then cover and reduce. Cook for 20 minutes. Cook the broccoli in boiling water about 5 minutes to keep them crisp. Drain and rinse the chickpeas.
2. Prepare the salad with lamb’s lettuce, avocado chopped (1/2 per person), broccoli, cucumber slice, farro, chickpeas, feta and pomegranate. For seasoning, 2 tbsp olive oil, 1 tbsp cider vinegar (per person), salt and pepper and sprinkle with chives. Serve!