Minty Fresh

Farro salad with pomegranate, feta and mint Fresh herbs. A true sign of Spring springing. While our garden is slowly starting to grow back into its lush old self, the huge mint patch is still a dead heap of brown stalks. So the next best thing was to buy a little bunch of organic mint leaves from the store. I used it all up in two delicious meals - and can't wait for our own mint to grow again!


As well as being a wonderful stomach soother, fresh mint offers many other health benefits, including:

  • Antimicrobial properties in peppermint oil, inhibiting the growth of certain bacteria and types of fungus
  • Natural breath freshener
  • Relief from nasal symptoms associated with seasonal allergies
  • Excellent source of vitamins C & A, and the mineral manganese
  • Nerve soother, especially in the form of fresh mint leaf tea

Mint livens up a grainy salad like no other. The first dish I made was a farro salad with a classic combination of mint, feta, and pomegranate (although not in season, if you can find a package of the arils - the juicy red seeds - they are such a nice treat every once in a while). Watermelon chunks would be great as an alternative when we're in the thick of summer, or slices of fresh peaches.


Farro Salad with Pomegranate, Feta & Mint

by The Particular Kitchen

Prep Time: 10 mins

Cook Time: 30 mins

Keywords: simmer entree salad side wheat free vegetarian soy-free nut-free spring summer


Ingredients (serves 4)

  • 1 1/2 cups farro
  • 3-4 celery stalks, sliced
  • 1 cup pomegranate arils (or diced watermelon or 1 peach, sliced)
  • 1/2 cup sheep or goat feta, crumbled
  • 1 large handful fresh mint leaves, roughly chopped
  • sea salt & freshly ground black pepper


Cook the farro according to package instructions (usually takes about 25-35 minutes in twice the amount of water). Leave to cool slightly before tossing with the remaining ingredients.

Serve warm, or place in the fridge to cool completely for a refreshing summer salad.

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Another fabulous use of mint is in homemade pesto. I saw a wonderful recipe in the May issue of Real Simple magazine that I had to try - and all of a sudden I've found a new love. Mint Pesto is bright, fresh, and zesty and takes all of 5 minutes to make yourself. It came paired with steamed artichokes in the magazine recipe, but you could also serve it with fish, lamb, or in a salad with thinly sliced zucchini.

Mint Pesto


  • 1 cup fresh mint leaves
  • 1/2 cup cashews
  • 1/2 cup olive oil
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp lemon zest

Combine all ingredients in a food processor until smooth.