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Farro and roasted corn salad

Australian Gourmet Traveller recipe for farro and roasted corn salad.

By Emma Knowles & Lisa Featherby
  • Serves 6
  • 15 mins preparation
  • 30 mins cooking plus cooling
Farro and roasted corn salad
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

  • Author: Emma Knowles & Lisa Featherby