Farro and fennel salad

AT A GLANCE

  • Serves 4 people

  • 180 gm farro (see note)
  • 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 2 baby fennel bulb with fronds, halved, thinly sliced
  • 1 celery heart, thinly sliced
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 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
01   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.
Note Farro is available from select delicatessens.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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