Fig, fennel and grain salad with citrus dressing recipe

Ingredients

• 100gm farro
• 100gm black barley
• 2 400gm can chickpeas, drained and rinsed
• 1 small Spanish onion, thinly sliced into rounds
• 2 small baby fennels, fronds reserved, thinly sliced on a mandolin
• 3 small radishes, thinly sliced on a mandolin
• 2cups (loosely packed) soft herbs, such as mint, dill and parsley
• 5 black figs, thickly sliced into rounds
• 1 pomegranate, arils removed
• Spiced seeds
• 1½ tbsp each pepitas, white sesame seeds and sunflower seeds
• 1 tbsp coriander seeds, coarsely crushed
• 2 tsp cumin seeds, coarsely crushed
• Citrus dressing
• 1 small garlic clove, crushed
• 125 ml (1/2 cup) extra-virgin olive oil
• Finely grated zest of 1 lemon, plus 2 tbsp juice
• Finely grated zest of 1 lime, plus 2 tbsp juice
• Finely grated zest of 1 orange, plus 2 tbsp juice