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Farro and roasted corn salad

Australian Gourmet Traveller recipe for farro and roasted corn salad.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking plus cooling
  • Serves 6
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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.


  • 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)


  • 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

  • undefined: Emma Knowles & Lisa Featherby