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Finger fennel with farro and curry dressing

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

By Lisa Featherby
  • Serves 4 - 6
  • 20 mins preparation
  • 1 hr cooking (plus cooling)
Finger fennel with farro and curry dressing
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.

Ingredients

  • 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 currants (½ cup)
  • 1 cup torn mint
  • Juice of 1 lemon
  • Extra-virgin olive oil, for drizzling

Method

Main
  • 1
    Cook farro in a large saucepan of boiling water until tender (30-35 minutes). Drain and set aside to cool.
  • 2
    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.

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. Drink suggestion by Max Allen