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Recipe Category: Salads

Farro, Lentil and Feta Salad

A hearty grain salad with a sprinkling of feta that is perfect with chargrilled lamb or chicken.

Serves: 6
Preparation Time: 15 minutes
Cooking time: 20 minutes
  • 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

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.

Recipe Type: Salads, Vegetables, Vegetarian

Author: Naomi Crisante
Date Created: 15/04/2019