Summer Farro Salad (Serves 4)

Summer Farro Salad (Serves 4)

INGREDIENTS

  • 120 g / ½ cup dry farro (or quinoa if GF)
  • 2 ears of corn
  • 2 small zucchini, cut into thick slices
  • olive oil
  • 20 cherry tomatoes
  • 1 red pepper
  • 4 celery sticks (or 2 long stalks)
  • 1 large spring onion
  • 1 cup cooked chickpeas
  • 10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded

DRESSING

  • 1 garlic finely grated
  • 30-45 ml / 2-3 tbsp lemon juice and zest of 1 lemon, adjust to taste
  • 45 ml / 3 tbsp extra virgin olive oil
  • 10 ml / 2 tsp maple syrup
  • salt and pepper, to taste
  • mild chilli flakes (I like fine Korean chilli flakes), to taste (optional)

METHOD

SALAD

  1. Rinse farro well and cook it in plenty of water until tender but still chewy – I find that 35-40 minutes is the sweet spot. Drain and allow it to cool.
  2. Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife. Start on the dressing while the corn grills.
  3. Brush zucchini with a small amount of oil on both sides, season and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces.
  4. Prepare the remaining vegetables by cutting cherry tomatoes into quarters, pepper and celery sticks into thin slices and mincing the spring onion very finely.
  5. Combine cool farro with chickpeas, grilled zucchini, corn kernels, remaining vegetables and shredded basil in a large bowl.

DRESSING

  1. To make the taste of garlic a little less punchy, combine grated garlic with 2 tbsp of lemon juice in a small bowl and set aside for 10-15 minutes while you crack on with the rest of the salad.
  2. Combine all the dressing ingredients in a small bowl or a jar with a lid – add another tablespoon of lemon juice if liked. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt, pepper and chilli to taste.

Credits: @Lazycatkitchen.com

 

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