As we enter into cooler months heartier meals often become our go-to. This Farro salad is a warm blend of roasted and fresh ingredients in a single bite.
Farro is sold whole, semi-pearled or pearled which will determine the time taken to cook - 15 - 60 minutes. When cooked it should be tender but retain a real bite. If you are unable to get Farro, pearl barley is a good alternative.
Serves 4 as part of the main meal
Prep time: 15-20 mins
Cooking time: 30 mins
100g Girolomoni Organic Farro Perlato
2 red capsicums
10 pitted kalamata olives, quartered lengthways
1 tablespoon fresh oregano, roughly chopped
3 spring onions, trimmed, thinly sliced
100g feta, broken into large chunks
For the dressing:
1 lemon, juiced
3 tablespoons olive oil
1 tablespoon honey
1⁄2 teaspoon ground allspice
1⁄2 teaspoon smoked paprika, plus extra
1 small garlic clove, minced
Pre heat oven to 240 c
Fill a large saucepan with water and bring to a boil over high heat.
Add the Farro and bring back to a boil, reduce the heat and simmer until just tender.
Strain through a sieve and refresh under cool water and leave to dry.
Place the capsicums on an oven tray and roast in the oven for 30 mins, turning once,
or until charred and cooked through.
Remove from the oven and cover the tray with foil.
When cool enough to handle peel the skin from the capsicums and tear or slice the
flesh into 1cm wide strips.
Add the dressing ingredients into a small bowl, whisk to combine and season to
taste, set aside.
Add the cooled Farro to a large mixing bowl along with the capsicum, olives, oregano,
spring onion and nearly all the feta.
Pour over the dressing and gently mix together.
Serve piled up on a plate or in a bowl, sprinkle over the remaining feta and paprika.