Method

• 1.
  Place farro and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover and reduce heat to low.
• 2.
  Simmer for 18 minutes or until all water is absorbed and grains are tender. Drain.
• 3.
  Meanwhile, place buckwheat and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover with a lid and reduce heat to low.
• 4.
  Simmer for 12 minutes or until all the water has been absorbed and grains are tender. Drain.
• 5.
  Place drained buckwheat and farro in a bowl. Toss to combine. Set aside to cool. For the tahini dressing, combine the tahini and lemon juice in a bowl to form a paste. While whisking, slowly add 1⁄4 cup (60ml) water. Season to taste.
• 6.
  Add olive oil, cumin and 2 tbs dressing to buckwheat and farro, and toss to combine. Fold through dates, pistachios, parsley and onion.
• 7.
  Scatter pomegranate seeds over the top of the salad and drizzle with remaining dressing to serve.