Overhead view of a grain bowl with a corn cob, spinach, cucumber and pomegranate seeds on a dark table.

Grain bowl with corn on the cob, spinach, cucumber, walnuts and pomegranate

Charred corn & lime farro bowl

Name: Charred corn & lime farro bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Modern
Ingredients: 150 g farro, rinsed; 2 ears of sweet corn; 2 handfuls baby spinach; ½ cucumber, diced; 30 g walnuts, toasted; 3 tbsp pomegranate seeds; 2 limes, juiced; 3 tbsp olive oil; salt and pepper, to taste

Maya Okafor

by @maya_cooks · Weeknight vegetarian, Lagos → Leeds

30 min
Serves 2
Easy
Vegetarian

Char the corn harder than feels right. That smoky edge is the whole point.Maya's note

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Method

5 steps · 30 min

Step 1.
Simmer the farro in salted water until tender with a little bite, about 20 minutes. Drain well.
Step 2.
Meanwhile, char the corn in a dry, very hot pan or over a gas flame, turning until blackened in spots. Slice the kernels off.
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Step 3.
Whisk the lime juice with the oil and a big pinch of salt.
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Step 4.
Toss the warm farro with half the dressing so it drinks it in.
Step 5.
Build the bowls: farro, spinach, cucumber, corn, walnuts and pomegranate. Spoon over the rest of the dressing.