“There’s so much incredible seafood around here, and it suits the hotter climate up north, especially when it’s cooked on the barbie,” says Robertson. “We love adding a grain to the mix, too – farro is one of the best.”
Ingredients
Method
Main
1.Cook the farro in a saucepan of boiling salted water over medium-high heat until tender (30-40 minutes). Drain and transfer to a bowl to cool for 5 minutes. Add olive oil, lemon rind, lemon juice and grapefruit juice, season to taste and stir to combine.
2.Meanwhile, heat a barbecue or a char-grill pan to high heat. Grill corn, turning occasionally, until charred and tender (15-20 minutes). Cut kernels from the cob and add to farro mixture.
3.Season octopus with garlic, salt and pepper,toss with grapeseed oil, and grill until lightly charred and tender (2-3 minutes). Transfer to a bowl and rest for 5 minutes. Add to farro mixture along with spring onion, chilli and mint. Toss lightly to combine, season to taste and serve.
Note Farro is available from select delicatessens.
Drink Suggestion: A full-bodied Italian white such as fiano. Drink suggestion by Max Allen
Notes
