Farro and roasted corn salad

AT A GLANCE

  • Serves 6 people

You can transport the farro mixture dressed, but toss the herbs through at the last minute for freshness.

  • 300 gm farro (see note)
  • 4 corn cobs, husks removed
  • 60 ml (1/3 cup) olive oil
  • 1 spring onion, thinly sliced diagonally
  • Juice of 2 limes, or to taste
  • Juice of 1 lemon, or to taste
  • 1 cup (firmly packed) each flat-leaf parsley and mint, torn
01   Cook farro in boiling water over high heat until tender (15-20 minutes). Drain well, then spread over a tray to cool and dry (15 minutes). Transfer to a large bowl and set aside.
02   Meanwhile, heat a char-grill pan over high heat. Brush corn with 2 tsp oil, season to taste and grill, turning occasionally, until tender and charred (15-30 minutes). Set aside to cool slightly, then remove kernels with a knife and transfer to farro.
03   Add spring onion, juices and remaining oil to farro mixture, season to taste. Just before serving, toss through herbs.

Note Farro is a grain available from select delicatessens and Italian grocers.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FULL-BODIED, HEADY VIOGNIER. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

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