Full flavour Farro and Lentil Salad
During the winter months, you need a salad that gives a bit more. This is a great option for lunch, packed full of flavour and goodness and great with an ample serving of new season extra virgin olive oil.
INGREDIENTS
200g uncooked farro
200g small brown lentils, we love Castelluccio lentils, if you can get them
1 zucchini or you can replace with cucumber, diced
1 carrot, peeled and diced
½ fennel bulb, diced
2 tbsp capers, drained and rinsed
2 blood oranges peeled and diced
A handful of chopped coriander leaves
A handful of chopped flat leaf parsley
FOR THE DRESSING
1 tsp grated lemon zest
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil, we would always go for central Italy when it comes to a salad such as this – Il Sincero from Marco Viola in Umbria is a perfect choice
Flaked sea salt and ground black pepper to taste
METHOD
What you’re looking to achieve with this salad is all of the pieces being roughly the same dimension, so you want to dice pretty small to arrive at the length of a grain of farro.
Both farro and lentils take around 20 minutes to cook in boiled, lightly salted water, drain and rinse with cold water and set aside.
Meanwhile, dice all of the vegetables and fruit. If you can’t find blood oranges, a good substitute would be pomegranate. Mix this in with the farro and lentils.
Combine the dressing components and stir through liberally.