Farro and Roasted Red Pepper Salad
Farro is an ancient variety of wheat and when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture. It deserves its healthy credentials too, because some people who are intolerant to wheat can eat farro. When cooked, it should be tender but retain a real bite.
2 red peppers
10 marinated pitted black olives, quartered lengthways
1 tbsp chopped fresh oregano (or picked thyme leaves)
3 spring onions
For the dressing:
Juice of 1 medium lemon
3 tbsp olive oil
1 tsp agave syrup
1/2 tsp allspice
1/2 tsp smoked paprika, plus extra for serving
1/2 garlic clove, crushed
1/2 tsp fine sea salt
Put the farro in a pot of boiling water and simmer until just tender. Strain, refresh and leave to dry. Meanwhile, prepare the peppers by
cutting around the stalk and lifting out the seeds. Place them on an oven tray under a very hot grill and char them, turning until they are totally black on the outside (should take approx 30 mins). Remove from the oven and cover with foil. Once cool, peel the peppers and tear the flesh into 1cm wide strips.
Wisk the dressing ingredients in a bowl and set aside.
Put the farro in a big bowl and add the peppers, olives, oregano & spring
Onions. Pour over the dressing and gently mix together. Taste, and add more salt if you like. Sprinkle the remainder of the paprika on top & serve.
Adapted from The Guardian’s ‘New Vegetarian’ food page.