Put farro with 2 cups of water and some salt in a pot and cook for around 15-20 minute or, till the grains are cooked firm to the bite. Keep aside. If there is some extra water, strain the grains and discard excess water.
Make equal bite-size pieces of the vegetables. Put warm farro, vegetables, feta cheese cubes, and pomegranate seeds in a large bowl.
In another bowl mix olive oil with lemon juice, cumin powder, salt and paprika.
Pour the dressing over the salad, add chopped mint leaves and mix well. Serve warm.