Farro, fennel and orange salad
Chewy farro with shaved fennel, orange segments, olives and rocket, finished with pistachios. Bright and a bit unusual, and it keeps well enough for lunch the next day.
Method
- Rinse the farro, put it in a pan with plenty of salted water and bring to the boil. Simmer over a medium heat for 20 to 25 minutes, checking the packet, until tender but still chewy.
- Drain the farro and spread it on a plate or tray to cool for 5 minutes.
- Trim the fennel, keeping any green fronds. Halve the bulbs and slice them as thinly as you can.
- Cut the peel and white pith from the oranges with a sharp knife, working over a large bowl to catch the juice. Slice the flesh into rounds and squeeze the trimmings into the bowl.
- Whisk the olive oil into the juice with salt and black pepper. Add the fennel and toss so the juice starts to soften it.
- Add the farro, orange slices, olives and rocket and toss gently.
- Roughly chop the pistachios and scatter them over with the fennel fronds. Serve at room temperature.
Tip Check the packet for the farro type, as pearled cooks faster than whole. Swap in pearl barley if you cannot find any.
Per portion
| Energy | 724 kcal |
| Protein | 22 g |
| Carbohydrate | 86 g |
| of which sugars | 23 g |
| Fat | 28 g |
| of which saturates | 4 g |
| Fibre | 21 g |
| Salt | 1.27 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- farro200 g
- fennel bulb2
- orange2
- rocket70 g
- olives60 g
- olive oil2 tbsp
- pistachios30 g
