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Farro salad with tomatoes
- Prep time:
- 10 mins, plus 2-3 hours soaking
- Cook time:
- 15 mins
- Serves:
- 4
Theo Randall uses nutty, wholesome farro grains to form the basis of this quick and healthy salad - perfect for a simple supper, packed lunch or picnic
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Ingredients
- 200g Farro, soaked in cold water for 2-3 hours, drained
- 1 small Cucumber, roughly grated
- 1/2 tsp Salt
- 1 small white Onion, finely chopped
- 2 tbsp white wine vinegar
- 200g baby plum tomatoes, halved, juice squeezed out
- small bunch of Mint, chopped
- small bunch of Basil, roughly torn
- 4 anchovy fillets, finely chopped
- 1 tbsp small capers
Method
1. Bring a large pan of water to the boil, tip in the soaked and drained farro and cook for 15 minutes or until tender but not too soft. Drain and cool.2. While the farro is cooking, put the grated cucumber into a colander over a bowl, sprinkle with the salt and set aside to drain.
3. In a large bowl mix together the onion, olive oil and red wine vinegar then stir in the tomatoes, mint, basil, anchovies and capers.
4. Tip the grated cucumber onto a clean tea towel and squeeze out any excess water before adding to the other salad ingredients.
5. Stir in the farro, season to taste with salt and freshly ground black pepper, and serve.
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