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Summer Farro Salad

Summer Farro Salad

Dressing:
2 Tbsp of Forum Cabernet Sauvignon vinegar
2 cloves garlic, crushed or chopped finely
2 Ortiz anchovies , chopped finely
Sea salt and freshly ground black pepper

Whisk all of the dressing ingredients together.

Salad:
1 bag Girolomoni organic farro
150g El Navarrico pimiento slices
3-4 Tbsp Sabato salted capers (soaked for half an hour then drained)
125g Sabato semi-dried cherry tomatoes , sliced
½ 185g jar Salvagno pitted olives (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 Kernelz walnut pieces , 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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Sabato


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