Name: Farro and roasted corn salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 300 gm farro (see note); 4 corn cobs, husks removed; 60 ml olive oil (1/3 cup); 1 spring onion, thinly sliced diagonally; Juice of 2 limes, or to taste; Juice of 1 lemon, or to taste; 1 cup each flat-leaf parsley and mint, torn (firmly packed)

Farro and roasted corn salad

Australian Gourmet Traveller recipe for farro and roasted corn salad.

Fennel seed loaf — Farro and roasted corn salad

Serves 6

Prep

15M

Cook

30M

Total

45M

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

Ingredients

300 gm farro (see note)

4 corn cobs, husks removed

60 ml olive oil (1/3 cup)

1 spring onion, thinly sliced diagonally

Juice of 2 limes, or to taste

Juice of 1 lemon, or to taste

1 cup each flat-leaf parsley and mint, torn (firmly packed)

Method

Main

1.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.

2.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.

3.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.
Drink Suggestion: Full-bodied, heady viognier. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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