Saturday, 8 November 2014

Farro and Roasted Red Pepper Salad

I really enjoyed this salad, I used spelt instead of farro and it was lovely and crunchy. I also used a really nice barrel aged feta, which made the dish really tasty.

Farro and Roasted Red Pepper Salad (from Plenty - Ottolenghi)
(Serves 4)

200g farro
2 roasted red peppers, sliced
20 pitted black olives, halved
1 tbsp chopped oregano
3 spring onions, chopped
100g feta, broken into large chunks

For the dressing
juice 1 lemon
3 tbsp olive oil
1 tbsp honey
1/4 tsp ground allspice
1/4 tsp smoked paprika
1/2 clove garlic, crushed
1/4 tsp salt

Being a pan of water to the boil and cook the farro according to packet instructions.

Make the dressing by whisking together all the ingredients in a bowl and set aside.

Put the farro into a large mixing bowl and add the peppers, olives, oregano, spring onions and most of the feta. Pour over the dressing and mix gently to combine. Season.

Serve sprinkled with the rest of the feta and a sprinkle of paprika.

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