Farro Salad, Tomatoes, Carrots and Balsamic

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Farro Salad

Farro Salad.

I love Farro. Its also known as spelt and is a strain of wheat that is digested more easily than others. You could substitute Barley in this recipe but Farro is such a lovely flavour.

This salad was perfect with a slow roast lamb. The leg was smothered in spices and Harrissa and roasted for 3 hours.

 


Farro Salad, Tomatoes, Carrots and Balsamic
 
My Kitchen Stories: 
Ingredients
  • 200 gm Farro, cooked (1 cup )
  • 100 gm carrot, grated (1/2 cup)
  • 1 diced tomato, seeds and all
  • ½ bunch of chives
  • ½ cup of parsley
  • ½ cup of mint
  • 1 stalk of celery
Dressing
  • 400 gm tomatoes, peeled canned
  • 1 clove of garlic crushed
  • 20 ml Balsamic vinegar, (caramelized or a good aged one)
  • 40 ml olive oil (2 tablespoons)
  • 20 ml lemon juice (1 tblsp)
  • salt and pepper
Instructions
  1. Mix the farro, carrot, herbs, celery, tomato and celery
To make the dressing
  1. Put the can of tomatoes in a blender or processor with the garlic, balsamic, juice and salt and pepper. Blend till smooth.
  2. Stir enough of the dressing through the farro salad to coat well. You wont need it all. We used the rest to serve with quail. (but that's another story) .
  3. Taste, and add more salt or pepper if needed.
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