This beautiful grain salad is a fresh and delicious dinner recipe you and your friends will love. Farro, broad beans and currants assembled with a minty and lemon dressing.
Serves: 8
INGREDIENTS
1 1⁄2 cups farro, rinsed and drained
1⁄2 teaspoon sea salt
2 3⁄4 cups chicken stock or water
1⁄2 cup currants
1 x 500 gram packet frozen broad beans
2 quarters preserved lemon
2 vine tomatoes, diced
1 cup diced cucumber
1⁄4 cup pistachio nuts
1⁄2 cup dried cranberries
Dressing
1⁄2 cup olive oil
finely grated zest and juice 1 lemon
1⁄4 teaspoon each ground allspice and cinnamon
1 tablespoon honey
2 cloves garlic, crushed
small handful mint leaves
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Put the farro, salt and chicken stock in a saucepan and bring to the boil. Reduce the heat to a gentle simmer and cook until nearly all the stock has been absorbed and the farro is tender. Stir occasionally to prevent the farro sticking to the base of the saucepan. The grains will have a chewy texture when cooked. Remove from the heat and tip into a bowl. Stir in the currants and half the dressing.
Cook the broad beans in boiling salted water until tender. Drain and refresh in cold water. Peel, discarding the skins.
Scrape the flesh from the skin of the lemon quarters and discard. Slice the skin thinly.
To assemble: Combine all the salad ingredients in a large bowl. Pour over the remaining dressing and turn gently to coat. Transfer to a serving bowl and garnish with extra mint. The salad will keep, covered and refrigerated, for 2 days.
Farro: an ancient grain – a precursor to wheat as we know it today. Although similar in appearance to spelt, another early wheat, they are in fact different. Available from specialty or health food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Farro, Broad Bean and Lamb Salad]()
RecipeFarro, Broad Bean and Lamb Salad
Article by Claire Aldous![Broad Bean, Rocket and Pear Salad with Shaved Parmesan]()
RecipeBroad Bean, Rocket and Pear Salad with Shaved Parmesan
Article by Claire Aldous![Farro, Caper and Feta Filled Romano Peppers]()
RecipeFarro, Caper and Feta Filled Romano Peppers
Article by Claire Aldous![Zucchini, Chicken and Farro Salad with Saffron Vinaigrette]()
RecipeZucchini, Chicken and Farro Salad with Saffron Vinaigrette
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.