FARRO, BEET AND CAPER SALAD
Prep/Cooking Time: 60-90 Minutes
Ingredients
- 150g Farro grain cooked
- Water
- 15g Olive oil
- 1g Salt
- .25g Pepper
- 80g Beet root (cooked)
- 120g New potatoes
- 15g Capers
- 15g Red onion
- 2g Parsley
- 25g Lemon juice
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
Tweet
