Farro, Persian feta and almond salad

Farro, Persian feta and almond salad

One of Alimentari's star salads, we first started making this at our Collingwood restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We've made this a few times for family functions and every time someone will turn around and say, "Wow, that's amazing, what's in it?"

500g pearled farro

1 tbsp salt

1 ½ tbsp ghee

100g slivered almonds

1 tbsp olive oil

4 tbsp pesto

60g Persian feta, crumbled

1 small handful dill, roughly chopped

1 small handful basil leaves

1 small handful flat-leaf (Italian) parsley leaves

1. Place the a farro in a large saucepan, cover with 1.5 litres of water, add the salt and bring to the boil. Reduce the heat and simmer for 15 minutes or until al dente. Drain and rinse under cold water.

2. Place the ghee in a shallow frying pan over low heat. When melted, add the almonds and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.

3. In a small bowl, combine the olive oil and the pesto.

4. To assemble the salad, fold the farro, feta, herbs and almonds together with the pesto in a large serving bowl. Season to taste and serve.

Serves 4–6 as a starter or light meal.

This is an edited extract from Alimentari by Linda & Paul Jones published by Hardie Grant Books, RRP $39.99.