Summer Farro Salad
2 Tbsp of
2 cloves garlic, crushed or chopped finely
2 , chopped finely
Sea salt and freshly ground black pepper
Whisk all of the dressing ingredients together.
3-4 Tbsp (soaked for half an hour then drained)
125g , sliced
½ 185g jar (drain and save the oil)
1 green chilli, deseeded and finely chopped
1 small red onion, finely chopped
1 handful of fresh rocket, chopped
75g , toasted in a 170˚C oven for 10 minutes or starting to brown
50g Italian parsley, chopped
Cook the farro in plenty of boiling salted water for 20 minutes. Drain well.
Mix all the salad ingredients together. Dress the salad, mixing well. Season with salt and pepper. Make this salad a little ahead of time and let the flavours develop.
Variations: replace semi-dried tomatoes with fresh cherry tomatoes cut in half, or use shredded basil for the rocket. Crumble goats' cheese over salad just before serving or add BBQed zucchini strips.
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