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