Ingredients
| 150g farro | |
| 300-350g broccolini, leaves removed, base of stem trimmed | |
| 100g dried barberries or dried currants | |
| ¼ cup finely chopped flat-leafed parsley plus a large handful parsley sprigs | |
| 100g feta, crumbled | |
| red wine vinaigrette (see recipe) | |
| RED WINE VINAIGRETTE | |
| 1 clove garlic, grated or crushed | |
| ½ teaspoon Dijon mustard | |
| 1 tablespoon red wine vinegar | |
| ½ teaspoon honey | |
| ½ teaspoon dried oregano | |
| ¼ cup olive oil | |
| Maldon sea salt and freshly ground black pepper |
I much prefer broccolini to its cousin, the more humble broccoli, as it’s tastier and has a mix of textures; the long, thin, crunchy stems and the softer florets make it a more attractive vegetable to use in dishes such as this salad. Simply boiling or searing it quickly on the barbecue makes it a striking vegetable that will stand out in any dish.
This salad can be served either warm or at room temperature: for a warm salad work quickly once the farro is cooked to add the broccolini while it is still hot.
The salad is a stunner with all its green colours dotted with dark dried berries.
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Instructions
| 1. | Cook the farro as per the packet instructions ensuring that it is al dente once cooked. |
| 2. | Rinse (to serve the salad at room temperature, rinse the farro thoroughly under cold water; for a warm salad, rinse it under hot water), drain thoroughly and transfer to a large mixing bowl. |
| 3. | While the farro is cooking, bring another large saucepan of salted water to the boil and blanch the broccolini for 2 minutes (to serve at room temperature, rinse the broccolini thoroughly under cold water to stop it from cooking further), then drain. |
| 4. | Add the barberries, chopped parsley, some Maldon sea salt and freshly ground black pepper to the farro and give a good mix until evenly combined. |
| 5. | Add the broccolini, feta, parsley sprigs and vinaigrette and gently mix by hand until everything is combined. Plate and serve immediately. |
| 6. | RED WINE VINAIGRETTE |
| 7. | Shake all the ingredients together in a small jar and set aside. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain