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Farro and roasted corn salad


You can transport the farro mixture dressed, but toss the herbs through at the last minute for freshness.

You'll need

300 gm farro (see note) 4 corn cobs, husks removed 60 ml (1/3 cup) olive oil 1 spring onion, thinly sliced diagonally Juice of 2 limes, or to taste Juice of 1 lemon, or to taste 1 cup (firmly packed) each flat-leaf parsley and mint, torn

Method

  • 01
  • Cook farro in boiling water over high heat until tender (15-20 minutes). Drain well, then spread over a tray to cool and dry (15 minutes). Transfer to a large bowl and set aside.
  • 02
  • Meanwhile, heat a char-grill pan over high heat. Brush corn with 2 tsp oil, season to taste and grill, turning occasionally, until tender and charred (15-30 minutes). Set aside to cool slightly, then remove kernels with a knife and transfer to farro.
  • 03
  • Add spring onion, juices and remaining oil to farro mixture, season to taste. Just before serving, toss through herbs.

Note Farro is a grain available from select delicatessens and Italian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied, heady viognier.

Featured in

Oct 2010

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