Use any grain, or a mix of grains, for this delicious salad.
175g farro (see note)
3 handfuls flat-leaf parsley, finely shredded
1 handful mint, finely shredded
1 small red onion, finely diced
3 spring onions, sliced into fine rounds
3 vine-ripened tomatoes, peeled, de-seeded and finely diced
125 ml extra virgin olive oil
Juice of 2 lemons
Sea salt and freshly ground pepper
1. Bring a pot of salted water to the boil, pour in the farro and cook for 10-20 minutes or until just tender. Drain and spread out on a tray to cool.
2. Put the farro in a bowl and add all the remaining ingredients except for the extra virgin olive oil, lemon juice and seasoning. Mix well, then add the dressing and mix through thoroughly. Check the seasoning.
3. Place on a large platter to serve as part of a mezze table, or spoon onto a plate and serve with roasted or barbequed meat or seafood.
NOTE: Farro is almost identical to spelt and available from selected delicatessens. Pearled farro will take less time to cook, whole and roasted farro will take longer.
This recipe goes with Neil Perry's fried whiting with beer batter.