Insalata di Farro con Peperoni Arrostiti

Ingredients

Instructions

1. 1

   Bring a medium saucepan of well-salted water to a boil. Rinse the farro, then cook it for 18-20 minutes until tender but still pleasantly chewy. Drain well and spread it on a tray or large plate so excess steam escapes; this keeps the salad light rather than soggy.

2. 2

   While the farro cooks, heat a grill pan or heavy skillet over high heat until very hot. Rub the red and yellow peppers with the 1 tablespoon olive oil, then char them for 10-12 minutes, turning occasionally, until blistered and blackened in spots and the flesh has softened. Transfer to a bowl, cover, and let steam for 10 minutes so the skins loosen.

3. 3

   Make the vinaigrette: in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, salt, and black pepper until glossy and lightly thickened. A stable emulsion will coat the grains more evenly.

4. 4

   Peel the steamed peppers if you like a silkier texture, then remove the stems and seeds. Cut them into wide strips for a more dramatic look on the plate. Finely slice the red onion, crumble the feta, and roughly tear the basil leaves.

5. 5

   Add the warm farro to the bowl with the vinaigrette and toss well so it absorbs the dressing. Fold in the chickpeas, red onion, and half of the basil. Toss again and taste; warm grains take seasoning better, so adjust with a pinch more salt or lemon if needed.

6. 6

   Arrange the dressed farro on a serving platter or shallow bowls. Layer over the charred pepper strips, then finish with crumbled feta and the remaining basil. Serve slightly warm or at room temperature for the best flavour.

Nutrition per serving

Notes

• •If you only have whole farro rather than pearled, the cooking time will be longer; for this 60-minute version, pearled farro is the best choice.
• •For extra sweetness and deeper colour on camera, let the peppers char quite boldly before steaming them.
• •This salad travels well and can be served warm, room temperature, or lightly chilled.
• •A few toasted pine nuts or olives would be delicious, but the salad is complete as written.

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