serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g (7 oz/1 cup) farro (pearled spelt), rinsed and drained
- 2 zucchini (courgettes), thinly sliced lengthways using a mandoline or very sharp knife
- ½ red onion, thinly sliced
- 6 prunes, pitted and finely chopped
- 50 ml (1¾ fl oz) apple balsamic vinegar, regular balsamic vinegar or sherry vinegar
- ½ tsp
- 60 ml (2 fl oz/¼ cup) vegetable oil
- 60 ml (2 fl oz/¼ cup) olive oil
- large handful (¾ cup) mixed herb sprigs, such as mint, parsley and dill
- 50 g (1¾ oz/⅓ cup) toasted hazelnuts, roughly chopped
Instructions
Put the farro into a large saucepan of salted boiling water. When the water comes back to the boil, reduce the heat and let it simmer for 8–10 minutes, or until the farro is cooked but still has a bite to it. Drain.
Meanwhile, combine the zucchini, onion and prunes in a bowl and add a pinch of salt to soften the raw zucchini.
To make a dressing for the salad, combine the vinegar, mustard and both the oils in a screw-top jar and season with salt and pepper. Put the lid on and shake well to emulsify.
Add the cooked farro to the zucchini, onion and prunes. Tear the herbs into smaller pieces, then add them to the salad along with the dressing, and toss gently to combine. Place the salad in a serving bowl or on plates and scatter over the hazelnuts.
Recipe and image from Cornersmith: Recipes from the Café and Picklery by Alex Elliott-Howery and James Grant (Murdoch Books, $49.99, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
