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)
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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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.
7.Shake all the ingredients together in a small jar and set aside.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain