Farro, Kale and Goat's Cheese Salad

A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!

Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
(Serves 4)

2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
250g farro
200g kale, finely chopped
200g goat's cheese, crumbled

Preheat the oven to 200C.

Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.

Meanwhile, cook the farro according to packet instructions.

Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.

Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.

Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.

Beetroot and Farro Burger

Delicious pink burgers, full of beetroot and wholegrain.

Beetroot and Farro Burgers (from What's Cooking Good Looking)
(Makes 4-5 burgers)

65g farro
2 beetroot, roughly chopped
2 carrots roughly chopped
3 spring onions, chopped
1 large garlic clove, finely chopped
salt and pepper
35g oats
45g sunflower seeds
2 eggs, lightly beaten
2 tbsp oil

Cook the farro according to packet instructions and drain well.

Add the cooked farro, beetroot, carrots, spring onions, garlic, salt and pepper to a food processor. Pulse several times until everything is pureed. Add the oats, and pulse until combined. Add the sunflower seeds. Pulse a few more times. Transfer the mixture to a bowl, and add in the eggs, stirring until combined.

Put the mixture in the fridge for at least 30 mins.

Preheat the oven to 200C. Once the mixture has been chilled, remove and divide the mixture into 4-5 burgers. Place onto a baking sheet and bake in the oven for 25-30 mins.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

Beetroot and Farro Burger

I love making veggie burgers and have a stock of homemade ones in the freezer. These farro and beetroot burgers are a little more crumbly than sometimes but the flavour is fab. I served it on a homemade bun with homemade pickles and cheese.

Beetroot and Farro Burgers (from What's Cooking Good Looking)
(Makes 4-5 Burgers)

65g uncooked farro
a pinch of salt
2 beetroot, roughly chopped
2 carrots, roughly chopped
3 spring onions, chopped
1 large clove garlic, minced
salt and pepper
35g rolled oats
60g sunflower seeds
2 eggs, lightly beaten
2 tbsp oil

Cook the farro according to packet instructions.

Put the cooked farro, beetroot, carrots, spring onion, garlic, salt and pepper into a food processor. Pulse several times until everything is pureed. Add the oats, and pulse until combined. Add the sunflower seeds. Pulse a few times. 

Transfer the mixture to a medium bowl, and add in the beaten eggs, stirring until it is combined. 

Place the mixture in the fridge for 30 mins.

Once the mixture has been chilled, remove it from the fridge and form the patties. Divide the mixture into 4-5 patties, and place them onto a plate or baking sheet. 

Heat the oven to 200C and bake for 20-25 mins. Or fry them in a little oil until cooked. Serve.

Roasted Asparagus and Farro Soup

This is the second recipe I made from the Super Grains and Seeds cookbook that I borrowed from the library. This was an absolutely delicious soup. I made a batch which I froze and when I defrosted it was a bit more like stew than soup but the flavours with the fresh and in season asparagus were just wonderful.

Roasted Asparagus and Farro Soup (from Super Grains & Seeds by Amy Ruth Finegold)
(Serves 4)

185g farro
750ml water
900g asparagus
2 small shallots
2 tbsp oil
salt and pepper
2 garlic cloves crushed
1l veg stock
1 tsp allspice
handful parsley
grated zest 1 lemon

Preheat the oven to 190C.

Put the farro into a sieve and rinse under the cold tap. Put the farro into a saucepan and cover with the water, bring to the boil. Reduce the heat, cover and simmer for 15-20 mins, then drain and set aside.

Trim the asparagus, discarding the bottom ends as they are woody. Lay on a baking sheet with the shallots. Drizzle with oil, season well and sprinkle over the garlic. Roast for 20 mins, turning once.

When the asparagus is cooked, put it into a saucepan with the veg stock and puree with a hand blender.

Bring the soup to a simmer over a high heat and stir in the allspice. Add extra water to reach the desired consistency if needed. Add the farro, lemon zest and parsley and season. Serve.

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.

Cauliflower and Red Pepper Farro Salad

This was a really lovely salad, I am definitely becoming a bit more enamoured with cauliflower if I can do something interesting with it and this dish really works.

Cauliflower and Red Pepper Farro Salad (adapted from Closet Cooking)
(Serves 4)

1 small cauliflower, cut into florets
1 tablespoon olive oil
salt and pepper
1 roasted red pepper, chopped
250g farro
1 small red onion, chopped
100g feta, crumbled
50g mixed seeds, toasted
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, crushed
1/2 tsp oregano
salt and pepper
handful parsley, chopped

Preheat the oven to 200C. Toss the cauliflower florets in the olive oil with the salt and pepper. Arrange the cauliflower florets in a single layer in a baking dish. Roast the cauliflower in a  for about 20-30 mins until lightly golden brown.

Meanwhile, bring a pan of water to the boil and cook the farro according to packet instructions.

Place the cauliflower, red pepper, farro, onion, feta and seeds into a large bowl.

Mix the vinegar, lemon juice, garlic, oregano, salt and pepper together.

Pour the dressing over the salad followed by the parsley and mix well to combine.

Fried Farro with Pickled Carrots and Runny Eggs

This felt like a really lovely healthy dish, whole grains and lots of fresh veg. I made a couple of changes to the recipe, I made poached eggs instead of fried and I added in some pickled red cabbage hat needed using up. It was really tasty and I felt like I'd done something good for my body!!

Fried Farro with Pickled Carrots and Runny Eggs
(from Bon Appetit September 2013)
(Serves 6)

2 medium carrots, chopped
125ml white wine vinegar
1 tsp sugar
1 tsp salt
4 tbsp olive oil, divided
300g farro
2 garlic cloves, chopped, divided
200g chestnut mushrooms, sliced
½ bunch kale, centre ribs and stems removed, torn into 1in pieces
1 tbsp fish sauce
salt and pepper
1 bunch parsley leaves
6 eggs
1 red chilli, seeded, coarsely chopped
2 spring onions, thinly sliced
chilli flakes

Place carrots and chilli in a small heatproof bowl. Bring the vinegar, sugar, salt, and 125ml water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over the carrots and chillis; let them sit for at least 30 mins. Drain, reserving 60ml of the pickling liquid.

Meanwhile, heat 1tbsp of oil in a saucepan over a medium-high heat. Add the farro and half of the garlic and cook, stirring, until the farro is dark brown, 8–10 mins. Add 1.5l water and bring to a boil. Boil farro until tender but still firm to the bite, 25–30 mins. Drain and leave to cool.

Heat 1tbsp of the oil in a large frying pan over a medium-high heat. Add the mushrooms and cook until soft and just starting to brown, 5–7 mins. Transfer to a plate. Add 2tbsp of oil, then the kale and remaining garlic to the frying pan. Cook until the kale is wilted, about 4 mins. Add the fish sauce, farro, mushrooms, and pickled carrots. Cook until warmed through, 5–7 mins; season with salt and pepper and the reserved pickling liquid. Mix in the parsley and divide among bowls.

Bring a couple of pans of water to the boil. Add some vinegar and using a whisk swirl the water round. Crack each egg into a cup and add each egg into the centre of the swirling water, this will have to be done in batches, cook until the white is set but the yolk runny. Top each bowl of farro with an egg and the spring onions, season with the chilli flakes. Just before serving, break up eggs and mix into the farro.

Farro, Corn, and Runner Bean Salad with Goat Cheese

This was a really good and refreshing salad bringing back memories of the lovely hot summer we had.

Farro, Corn, and Runner Bean Salad with Goat Cheese (from The Daily Meal)
(Serves 4)

240g farro

350g runner beans or green beans, trimmed and cut into 1 in lengths

2 ears corn, shucked

3 spring onions, sliced thinly

2 tbsp extra-virgin olive oil

1 tbsp chopped fresh marjoram leaves, plus 2 tsp whole leaves

2 tbsp white-wine vinegar

1 clove garlic, crushed

2 tsp Dijon mustard

100g goat's cheese, crumbled

salt and pepper, to taste

Bring a saucepan of water to a boil. Add the farro and cook according to packet instructions, adding the beans and corn for the last 2-3 mins. Drain and run under the cold tap.
In a large serving bowl, combine the farro, green beans, corn, and scallions. In a small bowl, mix together the olive oil, chopped marjoram, and 1/2 tsp salt. Whisk in the vinegar, garlic, and mustard.

Pour the dressing over the salad and toss well. Season with salt and pepper, to taste, then sprinkle with the goat cheese and marjoram leaves and serve.

Seared Scallops with Lemony Farro and Rocket Salad

Today has been a painful day. I woke up this morning in a huge amount of pain and so off to the doctors I went, I've strained my back and it's gone into spasm. I've been given painkillers and told to keep moving. So I'm doing that and have been on several wanders today with a bit of sitting down in between. Trouble is I sit down and I don't want to get back up! I am however making sauces over the next two days as they cook for ages and I have to get up every so often to stir them, perfect! Today I made plum compote and barbecue sauce, tomorrow tomato sauce, Chinese plum sauce and tomatillo Mexican sauce. I'm also going for a scan in the morning so fingers crossed.

Seared Scallops with Lemony Farro and Rocket Salad (from Chow)
(Serves 4)

250g farro
1 tsp grated lemon zest
2 tbsp lemon juice
2 garlic cloves, finely chopped
salt and pepper
4 tbsp olive oil
4 handfuls rocket
16 scallops

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

 

Meanwhile, place the lemon zest, lemon juice, garlic, salt and pepper in a bowl and stir to combine. While whisking continuously, add 3 tablespoons of the oil in a slow, steady stream until it’s fully incorporated.

 

When the farro is ready, drain it. Re-whisk the lemon-garlic dressing, add the warm farro and rocket, and stir to combine. Set aside.

 

Season the scallops on both sides with salt and pepper.

 

Heat the remaining tablespoon of oil in a large frying pan. Place the scallops in the pan and sear without disturbing until the bottoms are golden brown, about 3 to 4 minutes. Turn the scallops and sear the second side until the scallops are opaque in the centre, about 1 to 2 minutes more.

Divide the farro between plates and then top with 4 scallops each. Serve.

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

I have discovered farro! I finally found some after having read numerous recipes using the stuff and never finding it in the shops here, but Waitrose sells it! This was such a good salad, really tasty with bite from the farro and I love trying out new things and especially new grains which are so versatile and can be used for a refreshing summer salad or a warming winter dish.

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese (adapted from Epicurious)
(Serves 1)

60g farro

3 tbsp extra-virgin olive oil, divided

1 small chicken breast, cooked and shredded

handful green beans, trimmed, cut into 1 1/2-inch pieces

50g sweetcorn

1 spring onion, thinly sliced

1 tsp minced fresh marjoram

salt

1 tbsp white wine vinegar

1/4 shallot/white onion, finely chopped

1 tsp Dijon mustard

salad leaves

25g goat's cheese, crumbled

Bring a pan of water to the boil and cook the farro until just tender, 20 to 25 minutes, adding the green beans for the last 2-3 mins. Drain and rinse under the cold tap.

Mix the farro, chicken, and green beans in large bowl and add the corn and green onions.

          

Combine the oil, marjoram, and 1/4 tsp coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over the salad in bowl; toss to coat. Season to taste with salt and pepper.

Put the salad leaves into a bowl and top with the farro salad. Sprinkle with goat cheese and serve.