15/04/2019
Farro, Lentil and Feta Salad
A hearty grain salad with a sprinkling of feta that is perfect with chargrilled lamb or chicken.
Serves:
6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tablespoons currants
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 cup pearled farro (spelt)
- 1 tablespoon salt
- 400g can lentils, drained
- 2 large ripe tomatoes, diced
- 3 spring onions, chopped
- 1 lebanese cucumber, deseeded and chopped
- 1/2 cup continental parsley, chopped
- 1/4 cup toasted slivered almonds
- 200g feta cheese, crumbled
Method
Combine currants, oil, vinegar and honey and allow to stand. Combine farro, salt and 1.5 litres of water in a saucepan, bring to the boil, simmer for 15-20 minutes until tender, drain and allow to cool. Toss together farro, lentils, tomatoes, spring onions, cucumber, parsley and half the almonds with the currant mixture. Season to taste. Arrange on a platter and top with crumbled feta and remaining almonds. Finish with a drizzle of olive oil and garnish with extra parsley.
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