• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 270g farro

  2. 3 Japanese (baby) aubergines, halved

  3. 1 small red onion, peeled, halved, thickly sliced

  4. Olive oil, for brushing

  5. Salt and freshly ground black pepper

  6. 1/2; punnet grape tomatoes, washed, halved

  7. 40g chopped fresh dill, plus more for garnish

  8. Sherry vinaigrette, recipe follows

  9. 1 small shallot, finely chopped

  10. 60 ml sherry vinegar or balsamic vinegar

  11. 10ml Dijon mustard

  12. 1/4; tsp salt

  13. 40g chopped fresh dill

  14. 1/4; tsp freshly ground black pepper

  15. 120ml olive oil

Instructions Jump to Ingredients ↑

  1. Farro Salad with griddled aubergine 1) Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.

  2. Heat griddle to high. While the farro is cooking, brush the aubergine and onion slices with oil and season with salt and pepper. Griddle for 3 to 4 minutes on each side or until just cooked through. Remove from the griddle and cut into 2 1/2 cm dice.

  3. Add the aubergine and onions to the farro along with the tomatoes and dill. Pour sherry vinegar over the farro mixture and stir to combine.

  4. Garnish with additional dill. Best served at room temperature.

  5. Sherry vinegar:

  6. Whisk together the shallot, vinegar, mustard, salt, pepper and dill in a small bowl. Slowly whisk in the oil until emulsified.


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