The divas love a satisfying salad that involves more than a few greens – give us a hearty protein or grain, some crunch and sweetness for the perfect one-dish dinner. And one that can hang in the fridge for a few days for impromptu snacking.

Here’s our version of tabbouleh, a Middle Eastern salad that’s usually made with bulgar wheat. We’ve substituted farro, an ancient grain that’s making a comeback with a chewy, nutty goodness. The grain is full of minerals and said to zap cholesterol, what’s not to love?

We’ve added toasted pine nuts for a little extra richness, a handful of currants for sweet and a chopped jalapeño for a kick.

Farro Taboulleh
Makes 4 cups

3 cups cooked farro
2 tomatoes, diced fine
1 small cucumber, seeded and diced
2 spring onions, finely sliced
1/4 cup toasted pine nuts
1/4 cup currants
1 cup chopped fresh parsley
Small jalapeño, finely chopped
4 tablespoons extra-virgin olive oil
Juice from 1 large lemon
Coarse salt, black pepper, to taste

Cook farro as directed on package; set aside to cool.
Combine farro with remaining ingredients in a large mixing bowl, stirring to combine. Marinate at least 20 minutes at room temperature before serving.

Diva confession: Farro has been around for more than 2,000 years, rediscovered for its delicious nutty flavor and texture. It’s a complex carb that breaks down slowly, and every cup has 8 grams of fiber and is full of minerals. Use it in place or rice, or stir into soups for added heartiness. It cooks in about 20 minutes.