FARRO, BROC­COLI, SMOKED TROUT & SOFT EGG SALAD

delicious - - ON TREND. -

SERVES 6 AS A SIDE

2 cups (400g) farro (Bur­rum

Bio­dy­nam­ics Pearl Spelt) 6 eggs (Pa­panui Open Range Eggs),

at room tem­per­a­ture 2 heads broc­coli (Kur­ra­wong Or­gan­ics), leaves at­tached, cut into 2cm-thick slices 1 tbs olive oil 200g thinly sliced cold-smoked ocean

trout (Wood­bridge Smoke­house)

MAYO & HERB DRESS­ING

1 bunch dill, fronds picked, plus

ex­tra fronds to serve 1 bunch flat-leaf pars­ley, leaves picked 1 bunch oregano, leaves picked 1/3 cup (80g) whole-egg may­on­naise 1/3 cup (80ml) ex­tra vir­gin olive oil Juice of 1 lemon

Place farro and 5 cups (1.25L) wa­ter in a saucepan over high heat and bring to the boil. Re­duce heat to low, cover and sim­mer for 30 min­utes or un­til ten­der. Drain and re­fresh un­der cold wa­ter. Set aside.

Bring a sep­a­rate saucepan of wa­ter to the boil over high heat. Care­fully add eggs and cook for 61/ 2 min­utes. Re­move and place in iced wa­ter, then peel and set aside.

Heat a char­grill pan or bar­be­cue to high heat. Brush broc­coli with oil and grill, turn­ing half­way, for 10 min­utes or un­til ten­der. Set aside.

For the dress­ing, place all in­gre­di­ents in a food pro­ces­sor and whiz un­til smooth.

Toss dress­ing through farro and trans­fer to a serv­ing plat­ter. Halve eggs and add to plat­ter with smoked trout and broc­coli. Sea­son and scat­ter with ex­tra dill to serve.

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