Farro and fennel salad


You'll need

180 gm farro (see note) 1 cup (firmly packed) flat-leaf parsley, coarsely chopped 2 baby fennel bulb with fronds, halved, thinly sliced 1 celery heart, thinly sliced 80 ml (1/3 cup) extra-virgin olive oil 1 tbsp oregano, finely chopped 1 garlic clove, crushed 1 small red chilli, finely chopped Finely grated rind and juice of 1 lemon To serve: lemon wedges

Method

  • 01
  • Cook farro in a saucepan of boiling water until tender (10 minutes), then drain. Add remaining ingredients and season to taste. Serve with lemon wedges to the side.
Note Farro is available from select delicatessens.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

This substantial salad is lovely served with grilled fish such as salmon or sardines. You could use pearl barley or freekah instead of farro, but the cooking times may vary. For an even faster meal, you can cook the grain ahead of time and keep it in the refrigerator.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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