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Farro Salad with Sizzled Garlic Dressing
Recipe video above. Farro is so much more interesting than pasta or rice! This salad has stellar flavour and texture: nutty farro, juicy burst cherry tomatoes, spinach bits and smeary goats cheese or feta, doused in an addictive hot garlic olive oil dressing with pops of coriander and cumin. You'll love how we cook the farro - it's delicious even more you add everything else. Serves 4 as a meal, 8 as a side. Excellent shelf life and brilliant for taking to gatherings - see notes.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C/400°F (180°C fan).
2
Roast tomatoes and toast farro - Toss tomatoes on a tray with the olive oil, salt and pepper. Spread farro on a separate tray. Put both in the oven, farro on the top shelf, tomatoes underneath. Bake for ⏱️ 8 minutes, shaking the trays halfway. The farro should be browned with a nutty flavour, the tomatoes should be a bit wrinkly but still holding their shape.
farro (, dried, whole (Note 1))1 cupolive oil1 tbspextra virgin olive oil2 tbsp
3
Cool tomatoes on the tray while you prep everything else.
4
Cook farro (Note 1) - Put the toasted farro in a saucepan with the vinegar, water and salt. Bring to a boil over high heat then reduce to medium so it is simmering. Cover with lid then simmer for ⏱️ 40 - 45 minutes or until all/most of the liquid is absorbed and the farro is ready. It should still have a bite to it (not soft like pasta) but not a hard centre. Add more water if needed, and keep cooking - don't be afraid to cook it softer if you want. Drain off excess liquid, if there is any, then transfer to a large bowl. (Taste: a bit tangy, the "vinegar" component used in salad dressings!)
farro (, dried, whole (Note 1))1 cupwater2 cups
5
Pile eschallots on top. Let farro cool to room temp.
eschallot (, halved then finely sliced (sub 1/4 red onion) (Note 3))1farro (, dried, whole (Note 1))1 cup
6
Sizzling garlic cumin dressing - Heat oil in a small pan over medium low heat. Add coriander and cumin, cook for ⏱️ 30 seconds until light golden and you can smell it. Add garlic and cook for ⏱️ 30 seconds until light golden.
7
Assembling - Immediately pour hot oil over eschallots so it semi-cooks it. Toss. Add spinach, toss. Add tomatoes, gently stir through (some tomato collapsing is encouraged). Pour 1/3 into a serving bowl, crumble over 1/3 goats cheese. Repeat twice more, finishing with goats cheese. Eat!
eschallot (, halved then finely sliced (sub 1/4 red onion) (Note 3))1
Nutrition Facts
calories
367 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
10 g
sugar Content
4 g
sodium Content
822 mg
protein Content
10 g
cholesterol Content
9 mg
carbohydrate Content
46 g
saturated Fat Content
5 g
unsaturated Fat Content
11 g
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