FARRO, BROCCOLI, SMOKED TROUT & SOFT EGG SALAD

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.