Name: Farro and fennel salad
Yield: 4
Ingredients: 180 gm farro (see note); 1 cup flat-leaf parsley, coarsely chopped (firmly packed); 2 baby fennel bulb with fronds, halved, thinly sliced; 1 celery heart, thinly sliced; 80 ml extra-virgin olive oil (1/3 cup); 1 tbsp oregano, finely chopped; 1 garlic clove, crushed; 1 small red chilli, finely chopped; Finely grated rind and juice of 1 lemon; To serve: lemon wedges

This substantial salad is lovely served with grilled fish such as salmon or sardines. You could use pearl barley or freekah instead of farro, but the cooking times may vary. For an even faster meal, you can cook the grain ahead of time and keep it in the refrigerator.

Ingredients

180 gm farro (see note)

1 cup flat-leaf parsley, coarsely chopped (firmly packed)

2 baby fennel bulb with fronds, halved, thinly sliced

1 celery heart, thinly sliced

80 ml extra-virgin olive oil (1/3 cup)

1 tbsp oregano, finely chopped

1 garlic clove, crushed

1 small red chilli, finely chopped

Finely grated rind and juice of 1 lemon

To serve: lemon wedges

Method

Main

1.Cook farro in a saucepan of boiling water until tender (10 minutes), then drain. Add remaining ingredients and season to taste. Serve with lemon wedges to the side.

Farro is available from select delicatessens.
This recipe is from the February 2011 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lisa Featherby