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
Ingredients
- 200 gm Farro cooked (1 cup)
- 100 gm carrot grated (1/2 cup)
- 1 whole diced tomato seeds and all
- 1/2 bunch chives
- 1/2 cup parsley
- 1/2 cup mint
- 1 stalk celery
Dressing
- 400 gm tomatoes peeled canned
- 1 clove garlic crushed
- 20 ml balsamic vinegar (caramelized or a good aged one)
- 40 ml olive oil 2 tablespoons
- 20 ml lemon Juice 1 tblsp
- 5 gm salt and pepper
Instructions
- Mix the farro, carrot, herbs, celery, tomato and celery
To make the dressing
- Put the can of tomatoes in a blender or processor with the garlic, balsamic, juice and salt and pepper. Blend till smooth.
- 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) .
- Taste, and add more salt or pepper if needed.
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Hi, I don’t think I’ve cooked with faro. Interesting!
Oh really. Its easy as rice and tastes great
Darls, you are too much. You have garum? I’ve only read about that stuff in history books! 🙂 The mushrooms are baby King Browns – we do grow them locally as well, but they’re not easy to find. Love your crockery too! xx
Ha Ha , not in the history books….in my kitchen. The mushies would have been much better grown locally ….give us a yell when you see some x
Those mushrooms are amazing. No wonder you couldn’t resist them.
I’ve never tried farro. I’ll have to do that this month.
Your friend knows your very well 😉 Love farro too.
This was fun- thanks for sharing!
Your crockery bowls and plates are lovely- I love containers that make the food look even better.
Your Halloween dinner sounds very good- here I make a big pot of Chili and bake up some cornbread muffins . My son says Chili goes with Halloween- but then it is quick to make and easy to serve and you don’t have to worry about all the interruptions at the front door ruining your meal!
I have never tried farro before. Love your new dishes but not sure about the garum di tonno.
Yes this is an acquired taste indeed
Happy November to you! Those bowls and mushrooms do look good indeed, but where on earth did you find the garum? I’d love to try some, my little daughter loves everything Roman and it would make a fun dinner 🙂
hello! the Garum is from work I will put it onto our internet site next week so you can read about it. Are you in Sydney……..this is the site http://www.lario.com.au.but send me another email
I love the sound of your Halloween dinner. That lamb falling off the bone sounds amazing. I would like to try your farro salad too as I don’t think I’ve cooked much with farro xx
I am sure that halloween was great at your house too.
Love that photo of the mushrooms–so unusual. I’ve never seen any like them. I know about garum, but didn’t realize that you could buy it. Love the idea!
Yes they were unusual. not extra tasty, but lots of texture. The Garum is straight from Italy and into wok
love your crockery plates. very cool.
Thanks Simon, I love them too