Finger fennel, a thinner variety with a less prominent bulb, is
available from select greengrocers. Baby or regular fennel cut into
wedges works nicely as a substitute; you may need to adjust the
250 gmroasted farro (see note)100 mlolive oil8finger fennel, trimmed1 tbspcurry powder (here we’ve used Sri Lankan)80 gm (½ cup)currants1 cuptorn mintJuice of 1 lemonExtra-virgin olive oil, for drizzling
Cook farro in a large saucepan of boiling water until tender (30-35 minutes). Drain and set aside to cool.
Heat 2 tbsp olive oil in a frying pan over medium heat. Add fennel, cover with a lid and cook, turning occasionally, until tender and caramelised (10-14 minutes). Transfer to a bowl. Add curry powder and remaining oil to pan and stir until powder just starts to sizzle (10-15 seconds). Remove from heat and add currants, farro and fennel. Toss well, season to taste, then add mint and lemon juice, toss again and serve drizzled with extra-virgin olive oil.