Cook Farro for 20 minutes. Drain and mix in spinach. Salt and Pepper to taste. Cover and set aside.

Cut off ends and then quarter Brussels sprout. Add 1 tsp olive oil to skillet, heat and add Brussel sprouts. Cook for four minutes. Add thinly sliced shallot. Cook for three minutes. Mix 1 Tblsp Harissa with 2 tbsp water. Add to skillet and stir. Set aside.

In separate bowl: Small dice cucumbers, beets mix and add 1 tsp olive oil and 2 Tblsp vinegar. Let marinate for 5 minutes.

Chop Orange and roughly chop pistachio. Add 1 tsp of olive oil, salt and pepper to taste.

Arrange in bowl.