1 cup farro
2 cups water
2 small grapefruits
1/2 teaspoon rosewater
Seeds of 1/2 pomegranate
Add the water and farro to a pot, bring to a boil, cover and turn to a low heat and cook for 40 mins or until all the water has been absorbed.
Let the farro cool and stir in salt pepper and olive oil to taste. Add the pomegranate seeds and stir to combine.
Juice one of the mandarins, half the lime and combine with 2 tablespoons of olive oil, the rosewater and season to taste. Add the dressing to the farro and pomegranates. Peel and slice the fruit and lay on top.