Zucchini & Farro Salad with Toasted Hazelnuts
Farro is a spelt-like grain with a nutty flavour and chewy texture. Using it in a salad like this one makes for a great vegetarian summertime meal. Make sure you get the pearled sort: this has been de-hulled and undergone a process that makes it easier to cook and digest – it doesn’t need soaking, you just boil it for 8–10 minutes. For salads, we like to cook grains al dente, so they retain their shape and nutrients.
If you can’t find farro, pearled barley or brown rice is a good substitute.
While we love this as a main with boiled or poached eggs, it is also a great accompaniment to meats and fish. If you don’t have hazelnuts on hand, almonds or toasted seeds will work just as well.
Ingredients 13
1 cup farro, rinsed and drained
2 zucchini, thinly sliced lengthways using a mandoline or very sharp knife
1⁄2 red onion, thinly sliced
6 prunes, pitted, finely chopped
3⁄4 cup parsley, leaves picked and torn into smaller pieces
50 g hazelnuts, toasted, roughly chopped
For The Dressing
50 ml balsamic vinegar
1 tsp Dijon mustard
50 ml vegetable oil
50 ml olive oil
1⁄2 lemon, juiced
1⁄2 tsp salt
1⁄2 tsp pepper
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Method 6
Put the into a large saucepan of salted boiling water. When the water comes back to the boil, reduce the heat and let it simmer for 8-10 minutes, until the farro is cooked but still has a bite to it. Drain into a colander and set aside.
Meanwhile, thinly slice the lengthways using a mandolin or sharp knife. Thinly slice the . Remove the pits from the , then finely chop.
Combine the , and in a bowl, add a pinch of salt to soften the raw zucchini and set aside.
For The Dressing
To make the dressing, combine the , , and in a screw-top jar and season with and . Put the lid on and shake well to emulsify. Taste and adjust seasoning if needed.
Add the cooked to the , and . Tear the herbs into smaller pieces, then add them to the salad along with the half the dressing, and toss gently to combine. taste, add more dressing as needed. If you have leftover dressing store it in the fridge for up to 2 weeks.
Place the salad in a serving bowl or on plates and scatter over the toasted .
Cornersmith's tips
For salads, cook grains like pasta, in plenty of salted water. This helps them retain shape and texture, making them a better option when used cold or at room temperature in a salad. The absorption method makes grains very soft, they could fall apart and turn to mush in a salad.
