Name: Farro and roasted pepper salad
Yield: Serves 4 as a starter
Ingredients: juice of 1 medium lemon; 100 g feta, broken into large chunks; 3 tbsp olive oil; 3 spring onions, thinly sliced; 1 tbsp chopped fresh oregano or picked thyme leaves; 1 tbsp honey; 10 pitted black olives, quartered lengthways; 150 g farro; ½ garlic clove, crushed; ¼ tsp smoked paprika, plus extra to garnish; ¼ tsp fine sea salt; 2 red peppers; ¼ tsp ground allspice

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

Plenty

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