Farro, Persian Feta, and Almond Salad

Lauren Bamford

One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.

Ingredients

For Salad

  • 500 g (1 lb 2 oz) pearled farro
  • 1 tablespoon salt
  • 1 1/2 tablespoons ghee
  • 100 g (3 1/2 oz) slivered almonds
  • 1 tablespoon olive oil
  • 4 tablespoons Pesto (recipe below)
  • 60 g (2 oz) Persian feta, crumbled
  • 1 small handful dill, roughly chopped
  • 1 small handful basil leaves
  • 1 small handful flat-leaf (Italian) parsley leaves

For Pesto

  • 200 g (7 oz) flat-leaf (Italian) parsley leaves
  • 300 g (10 1/2 oz) basil leaves
  • 1/2 teaspoon sea salt
  • 150 ml (5 fl oz) extra-virgin olive oil
  • 125 g (4 1/2 oz) pine nuts, lightly toasted
  • 4 garlic cloves
  • 1/2 teaspoon freshly ground black pepper
  • 150 g (5 1/2 oz) parmesan cheese, grated

Directions

Place the a farro in a large saucepan, cover with 1.5 litres (51 fl oz / 6 cups) of water, add the salt and bring to the boil. Reduce the heat and simmer for 15 minutes or until al dente. Drain and rinse under cold water.

Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.

In a small bowl, combine the olive oil and the pesto.

To assemble the salad, fold the farro, feta, herbs and almonds together with the pesto in a large serving bowl. Season to taste and serve.

For Pesto:

Makes 500 ml (17 fl oz / 2 cups)

In a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms.

Add the pine nuts, garlic and pepper and pulse until blended well.

With the food processor running, drizzle in the remaining olive oil and keep blending until smooth. Pulse in the parmesan.

Check the seasoning and adjust if necessary.

This pesto will keep in an airtight container in the fridge for up to 2 weeks.

Categories: 
Weeknight Kitchen
Cook time: 
Yield: 
Serves 4 to 6 as a starter or light meal

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