Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad.
Since Dave and I moved to the new gym in Gordons Bay I have changed my routine. Part of the reason is that they have terrible showers. The pressure is so bad I could not face my morning shower. And it takes an age for the hot water to come through, which is a waste of time and water. Neither of which we can afford to spare. The other reason is that the gym is closer to home meaning I don’t have to go out of my way to train. They are in the same centre as the Woolworths I shop at which is most convenient. It means one stop every afternoon to get fit and shop for our vegetables. When I am time constrained I like to buy ready-made salads. These are not cost effective at all but really delicious.
Woolworths have grain salads that I have taken a particular liking to. They offer up something different for our weekly braai and I have used them as inspiration to make my own. In warmer weather I start off by choosing the grain and then add salad dressing or pesto. Being quite soft in texture I make sure to add something crunchy, and of course, something fresh. The options are endless. And making this at home is both easy and cheap so I don’t have an excuse really to not do so. I recently bought farro in Italy and have used this as the base. It takes a mere 10 minutes to cook and has a nutty taste. It is a great alternative to cous cous or quinoa and I will buy some more when we go to England in October.
Click on the links for conversions and notes.
- 1l water
- 10mls salt
- 90g farro
- 45mls avocado salad dressing
- Assortment of seasonal fresh and pickled vegetables, herbs and baby leaves *
- Salt and freshly ground black pepper to season
- Place the water into a large sauce pan and bring to the boil
- Add the salt and the farro and bring back to the boil
- Stir and leave to cook for 10 minutes
- Strain the water through a colander and leave to cool
- Place the farro into a salad bowl and add the dressing and mix through
- Add your seasonal vegetables, pickled vegetables, herbs and / or baby leaves as desired
- Season to taste and serve
Inspiration published on Lavender and Lime June 26:
- 2016 – The Gangster
- 2015 – Out And About: Friday 26 June 2015
- 2014 – Dried Plum And Almond Rusks
- 2013 – Osteria Francescana
- 2011 – Friday’s Food Quiz Number 57