Farro and roasted pepper salad

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

I first tried farro when my friend and ex-colleague, Nir Feller, cooked with it at Ottolenghi in Notting Hill. Initially I wasn’t quite sold on it; it just tasted a bit too ‘healthy’ for my liking. Since then, though, I have grown to appreciate farro’s nutty aroma and its robust texture that goes so well with intense flavours.

Farro is the Italian name for an old wheat variety similar to, or possibly even the same as, emmer or spelt. It can be eaten by some people w