INGREDIENTS
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1 cup farro
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2 cups water
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pinch salt
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1/4 cup olive oil, divided
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1 fennel bulb, roughly chopped
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1 tablespoon sugar
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1 tablespoon harissa (more to taste)
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juice and zest from 1 small lemon (more or less to tase)
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1/4 cup pistachios lightly toasted
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5 dates, pitted and roughly chopped
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1/4 cup packed mint leaves, roughly chopped
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1/4 cup crumbled feta
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salt, to taste