Is­raeli farro salad

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - BY AMY KRITZER


1 cup (200g) roasted farro 400g can chick­peas, rinsed and drained ¼ cup (60ml) olive oil 1 ta­ble­spoon Amy’s Za’atar (see recipe, op­po­site) 1 tele­graph cu­cum­ber 4 cups (100g) rocket 300g cherry toma­toes, halved ½ red onion, thinly sliced 100g feta cheese, crum­bled


⅓ cup (80ml) lemon juice ⅔ cup (160ml) olive oil


2 ta­ble­spoons sumac 3 ta­ble­spoons dried thyme 2 ta­ble­spoons dried oregano 3 ta­ble­spoons sesame seeds, toasted 1 tea­spoon sea salt flakes

1 Pre­heat oven to 200°C (180°C fan-forced). 2 In a large saucepan, bring plenty of salted wa­ter to the boil. Add the farro and bring back to the boil. Re­duce heat to medium and sim­mer for 40 min­utes or un­til ten­der. Drain and set aside. 3 Mean­while, toss the chick­peas with the olive oil and spread on a bak­ing tray. Roast for 15 min­utes or un­til golden brown and crunchy, stir­ring oc­ca­sion­ally; take care as they will splat­ter. 4 Re­move chick­peas from the oven and add za’atar, toss­ing to coat well. Set aside. 5 Cut the cu­cum­ber into quar­ters, length­ways, re­move the seeds and slice thickly. In a large bowl, place the farro, rocket, tomato, cu­cum­ber and onion. Dress with the lemon juice and olive oil and sea­son to taste with salt and pep­per. Add the roasted chick­peas, toss again and crum­ble the feta over the top.

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