The original recipe used spelt and I have made this before using spelt but this time I used farro which was just as good. I'm still experimenting with lots of different grains and loving trying all the new things now available.
Smoked Trout and Farro Salad (adapted from Good Food Magzine September 2014)
(Serves 1)
60g farro
85g tenderstem broccoli
juice ½ orange
1 tbsp chopped flat leaf parsley
140g hot-smoked trout, flaked
large handful watercress
Bring a pan of water to the boil and cook the farro according to packet instructions, adding the broccoli for the last 3-4 mins. Drain and leave to cool.
Mix together the orange juice, parsley and farro, then top with the broccoli, trout and watercress. Pack into a lunchbox or serve.
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