Farro is an ancient grain; it is a collection of classified grains. There are three distinct grains, emmer, einkorn and spelt, that are termed as farro. They are all ancient varieties of wheat and can be traced back 20,000 years to Mesopotamia. Farro comes in 3 forms: pearled, semi-pearled and whole, depending on if the outer bran husk is removed. The easiest to cook is the appeared. These grains are prized for their nutritional content and minerals, and the whole version is an excellent source of fibre. When cooked, they have a delightful nutty flavour and soft chewy texture.
This salad steps away from the norm and is delightful. The chewy farro is nutty and spiced with the mustard vinegarette, and the roasted vegetables add distinct flavours that complement the farro. The toasted nuts add a crunch and additional flavour. This is a healthy salad that is lovely. You can serve it as both a salad and a side dish.
Like every recipe I have cooked from Diana Henry, this one is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. The recipes include flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes are amazing and step away from the ordinary.
For more wonderful recipes from this cookbook, click here.
Ingredients:
For the salad:
6-8 baby carrots, halved or quartered longitudinally depending on their size
1/2 head cauliflower, broken into small bite-sized florets
3-4 baby sweet potatoes, peeled and cut into long strips
Salt, to taste
1/2 teaspoon pepper
Olive oil spray
3/4 cup farro
4 cups water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar, white preferred, but black will also work
1 tablespoon pumpkin seeds, lightly toasted
1 tablespoon sunflower seeds, lightly toasted
1 tablespoon sesame seeds, lightly toasted
Other vegetables:
3 parsnips, peeled and cut into strips longitudinally
1 large celeriac peeled and cut into batons
For the dressing:
1-2 teaspoons whole-grain or smooth Dijon mustard
2 tablespoons extra-virgin olive oil
4-5 teaspoons apple cider vinegar
2 garlic cloves, minced finely
1/4 teaspoon pepper
Salt, to taste
Preheat the oven to 375° F.
Add all the vegetables to a lined baking tray and roast in the oven for 35-45 minutes till they are soft, and the vegetables have charred slightly. Remove and set aside.
Mix the salad dressing well and allow it to sit on the counter for at least 30 minutes.
Add the farro, water, and salt to a small pan and bring to a boil. Simmer gently for 35-45 minutes until the farro is soft but still retains a good bite. Do not cook until mushy, please. Drain well and toss with 1-2 teaspoons of the mustard dressing. Set aside.
To serve the salad, add the farro to the olive oil and balsamic and toss well. Add a scoop of the farro to the centre of each individual plate. Surround the farro with roasted vegetables. Drizzle 2 teaspoons of the dressing over the farro and vegetables, serving the rest on the side at the table. Garnish with the toasted nuts and serve immediately.