The nuttiness of the farro matches well with the smoky trout, but this recipe lends itself to variations – try other wholegrains such as freekeh or barley. Whatever you choose, it's a nourishing combination that makes for a substantial lunch or dinner.
- 300 gm (1½ cups) farro (see note)
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 garlic clove, crushed
- 2 anchovy fillets, finely chopped
- 1 head of broccoli, thinly sliced
- 1 cup (firmly packed) flat leaf parsley, finely chopped
- Juice of 2 lemons (or to taste), plus extra to serve
- 1 hot-smoked trout, flesh coarsely flaked, skin and bones discarded
- 1Cook farro in a saucepan of boiling water until tender (30 minutes). Drain well and transfer to a large bowl.
- 2Combine oil, garlic and anchovy, add to farro, and toss to combine.
- 3Add broccoli and parsley to farro mixture, toss to combine, season to taste and drizzle with oil and lemon juice. Stir smoked trout through salad and serve. Salad will keep refrigerated in an airtight container for 2-3 days.
Farro is available from health food shops.