FARRO, BEET AND CAPER SALAD

Prep/Cooking Time: 60-90 Minutes

Ingredients

Instructions

Place the farro and the water in a saucepan and bring to the boil
Cover the pan and leave to simmer
Whilst the farro is cooking place the new potatoes in a second pan of salted water and cook till tender (around 20 minutes)
Once the potatoes are cooked remove from the water and leave to cool
Reserve at room temperature till needed
Simmer the farro for around 45 minutes or until all the water is absorbed or evaporated
At this point the farro should be cooked but still have a little bite
If cooked remove from the heat and spread on a tray to cool
If not cooked enough add a little more boiling water to the pan and recover
Repeat this until the farro is cooked to your liking
Once the farro is cooked and cooled reserve in the fridge till needed
To make the salad spoon the farro into a mixing bowl
Add to the bowl the cooked new potatoes and beet root cut to a similar size
Peel the red onion and slice as finely as possible
Add a pinch of the onion to the bowl along with the capers and chopped parsley
Squeeze in the lemon juice and add the olive oil
Season to taste