Farro and roasted red pepper salad

Name: Farro and roasted red pepper salad
Cuisine: European, Mediterranean
Ingredients: 100g farro; 2 red peppers; 10 marinated pitted black olives, quartered lengthways; 1 tbsp chopped fresh oregano (or picked thyme leaves); 3 spring onions, thinly sliced; 100g feta, broken into large chunks; Juice of 1 medium lemon; 3 tbsp olive oil; 1 tbsp honey; ½ tsp ground allspice; ½ tsp smoked paprika, plus extra; ½ garlic clove, crushed; ½ tsp fine sea salt

5 steps

Updated at: Thu, 23 May 2024 13:26:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1183.8 kcal (59%)

Total Fat72 g (103%)

Carbs115.3 g (44%)

Sugars31.9 g (35%)

Protein31.6 g (63%)

Sodium2325.5 mg (116%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100gfarro

2red peppers

10marinated pitted black olives

quartered lengthways

1 Tbspfresh oregano

chopped, or picked thyme leaves

3spring onions

thinly sliced

100gfeta

broken into large chunks

1lemon

juice of, medium

3 Tbspolive oil

1 Tbsphoney

½ tspground allspice

½ tspsmoked paprika

plus extra

0.5garlic clove

crushed

½ tspfine sea salt

Instructions

Step 1

Serving size

Step 2

Put the farro in a pot of boiling water and simmer until just tender. Strain, refresh and leave to dry.

Step 3

Meanwhile, prepare the peppers. Cut around the stalk of each pepper and lift it out with seeds attached. Put the peppers on an oven tray, place under a very hot grill and char, turning every now and then, until totally black on the outside (this will take 30 minutes or more). Remove from the oven and cover the tray with foil. Once cool enough to handle, peel the peppers and tear the flesh into 1cm wide strips.

Step 4

Whisk all the dressing in a bowl and set aside.

Step 5

Put the farro in a big bowl and add the peppers, olives, oregano, spring onion and most of the feta. Pour over the dressing and gently mix together. Taste, and add more salt if you like. To serve, pile up the salad on a plate or in a bowl, and finish with the remaining feta and a sprinkling of paprika.