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Farro and Roasted Red Pepper Salad

originally from Ottolenghi

Ingredients

  • 1 cup uncooked farro
  • 3 red peppers
  • pitted black olives to taste, diced
  • 1 tbsp chopped fresh oregano or picked thyme leaves
  • 3 green onions thinly sliced
  • feta to taste, broken or cut into tiny chunks

DRESSING

  • 1 lemon, juiced
  • 3 tbsp olive oil
  • 1 tbsp honey
  • ½ tsp ground allspice
  • ½ tsp smoked paprika plus extra
  • ½ garlic clove crushed
  • ½ tsp fine salt

Instructions

  1. Prepare the farro as you wish. We used an instant pot, cooking it at high pressure for 12 minutes and then manually releasing the steam.
  2. Strain, refresh and leave to dry.
  3. Prepare the peppers. Cut around the stalk of each pepper and lift it out with seeds attached. Put the peppers on an oven tray, place in the oven on broil and char, turning every now and then, until totally black on the outside.
  4. Remove from the oven and transfer to a bowl and cover that bowl with a plate. Once cool enough to handle, peel the peppers and chop.
  5. Whisk all the dressing ingredients in a bowl and set aside. Or put into a mason jar and shake.
  6. Put the farro in a big bowl and add the peppers, olives, oregano, spring onion and most of the feta. Pour over the dressing and gently mix together. Taste, and add more salt if you like. To serve, pile up the salad on a plate or in a bowl, and finish with the remaining feta and a sprinkling of paprika.