Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Our love of farro has no end, and it’s a staple whole grain in our pantry. Farro’s nuttiness adds wonderful flavor and texture to salads. A simple mix of fresh basil pesto and farro is a satisfying cold salad perfect for a quick afternoon lunch or a picnic gathering. Consider adding other crunchy elements to this salad, such as nuts, chopped celery, and cucumber.

Ingredients

  • 1 cup (200g) raw farro
  • ¼ cup (60ml) Fresh Herb Pesto
  • 1 medium red bell pepper, chopped small
  • cup (100g) crumbled feta cheese
  • Kosher or sea salt and freshly cracked black pepper
  • 1 bunch of radish bulbs, sliced

Method

Directions

  1. In a saucepan, combine the farro with 2 ½ cups (600ml) water. Bring to a simmer, cover, then reduce the heat to low and simmer for 25 minutes or until the water is fully absorbed. Remove from the heat and allow to cool.
  2. In a bowl, combine the cooked farro, pesto, bell pepper, and feta cheese.
  3. Add salt and pepper to taste.
  4. Top with the sliced radishes before serving.

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