Cook farro according to pack instructions. Meanwhile, dry fry bulgur wheat in a large frying pan until golden and aromatic. Empty into a large heatproof bowl and just cover with boiling water from a kettle. Cover bowl with clingfilm and set aside for 30min for bulgur to soften.
Step 2
Using a small serrated knife, slice off skin and pith from 2 red/pink grapefruits. Holding fruit over a jug to catch juice, cut out segments from membranes and put into a bowl.
Step 3
Squeeze remaining juice from membranes into jug (discard membranes) and mix in lemon zest and juice, honey, mustard and olive oil.
Step 4
When ready, drain farro and hold under cold running water to cool. Empty into bulgur bowl. Mix in dressing, rocket, avocado, red onion, mixed seeds, nigella seeds, parsley and grapefruit segments. Check seasoning and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
