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Green farro salad

Name: Green farro salad
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 250g quick-cook farro (see Know-how); 500ml fresh chicken stock; 450g asparagus spears; 4 tbsp olive oil, plus extra for griddling; 100g radishes, halved; 2 red chicory, quartered; 2 tbsp balsamic glaze; Juice 1 lemon; 1 tbsp wholegrain mustard; 2 tbsp clear honey; 100g rocket; Small bunch chives; Large bunch fresh mint; 150g goat’s cheese, crumbled; 100g serrano ham, torn into strips; Aleppo chilli to serve (optional, from supermarket world food aisles and online at amazon.co.uk)

Published: 6 Jun 16
Updated: 18 Mar 24

This seasonal salad recipe features asparagus and radishes; the perfect starter for your next spring dinner party. If you’ve not used farro before, it’s a wholegrain, not dissimilar to wheat or barley.

Easy
May 2016

Test kitchen approved

Serves 4
Hands-on time 40 min

Nutrition: per serving

Calories: 577kcals
Fat: 27.4g (9.8g saturated)
Protein: 25.7g
Carbohydrates: 52.9g (14.9g sugars)
Fibre: 7.9g
Salt: 2.3g

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Ingredients

250g quick-cook farro (see Know-how)
500ml fresh chicken stock
450g asparagus spears
4 tbsp olive oil, plus extra for griddling
100g radishes, halved
2 red chicory, quartered
2 tbsp balsamic glaze
Juice 1 lemon
1 tbsp wholegrain mustard
2 tbsp clear honey
100g rocket
Small bunch chives
Large bunch fresh mint
150g goat’s cheese, crumbled
100g serrano ham, torn into strips
Aleppo chilli to serve (optional, from supermarket world food aisles and online at amazon.co.uk)

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Method

Put the farro in a pan and pour over the chicken stock to cover. Bring to the boil, then turn down the heat and simmer for 15 minutes until tender. Take off the heat, cover and set aside.
Meanwhile, put the asparagus in a colander and pour over a full kettle of boiling water. Heat a griddle pan with a little oil. Put the radishes, asparagus and chicory into a mixing bowl, drizzle over 1 tbsp balsamic glaze and toss to coat. Cook on the hot griddle for 5-8 minutes on each side until tender (you may need to do this in batches). Remove the vegetables as they soften and cook (the asparagus will take the longest).
Make a dressing by whisking the rest of the glaze with the lemon juice, mustard and honey in a small bowl, then slowly whisk in the 4 tbsp oil until thick. Taste and season.

Stir the grilled veg through the warm farro, then add the rocket, fresh herbs, goat’s cheese and ham. Drizzle over the dressing, then sprinkle with chilli (if using) to serve.

Recipe from May 2016 Issue

Nutrition

Nutrition: per serving

Calories: 577kcals
Fat: 27.4g (9.8g saturated)
Protein: 25.7g
Carbohydrates: 52.9g (14.9g sugars)
Fibre: 7.9g
Salt: 2.3g

delicious. tips

Make this vegetarian by using bagel croutons instead of ham, and vegetable stock.
Farro is the name given to any of three ancient grains popular in Italy – einkorn, emmer or spelt. Quick-cook farro is easier to use than wholegrain, which needs soaking and long cooking.