Farro Salad with Fennel, Salami and Pecorino
This salad is perfect for any occasion and can be enjoyed as a side at a dinner party or as a lovely salad on its own, it is also best served with a glass on Izadi Blanco Rioja.
1 cup (200g) Girolomoni organic farro perlato
1 medium fennel bulb, trimmed
Juice of 1 lemon
80g sliced Pedrazzoli Milano or finocchiona salami, cut in thick strips
120g Pecorino Romano, cut in 1cm cubes
½ cup podded broad beans, shells removed
½ cup Losada pitted Manzanilla olives
¹/³ cup Sabato classic French dressing
Sal de Añana spring salt
The Spice Trader black pepper, freshly ground
½ cup Italian parsley leaves, loosely packed
¼ cup basil leaves, loosely packed
Bring a large pot of water to the boil, stir in the farro and cook gently for 20-25 minutes, or until al dente (just tender to the bite). Drain well and set aside to cool to room temperature.
Finely slice the fennel and place in a bowl of water with the juice of a lemon to stop discolouration.
Transfer farro to a large bowl, drain the fennel and add to the farro. Add remaining ingredients, including the dressing and toss well to combine. Adjust seasoning with salt and pepper. Serve at room temperature.