Finger fennel with farro and curry dressing


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 cooking time.

You'll need

250 gm roasted farro (see note) 100 ml olive oil 8 finger fennel, trimmed 1 tbsp curry powder (here we’ve used Sri Lankan) 80 gm (½ cup) currants 1 cup torn mint Juice of 1 lemon Extra-virgin olive oil, for drizzling

Method

  • 01
  • Cook farro in a large saucepan of boiling water until tender (30-35 minutes). Drain and set aside to cool.
  • 02
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Note Roasted farro is available from select delicatessens. If it’s unavailable, substitute another coarse grain, such as freekeh or pearl barley (cooking time will vary).

Drink Suggestion

Exotic, spicy viognier.

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